Chicken with Garum Masala

0 Review(s)
Ethnicity
None  
Base Type
Poultry  
Course
Entree  
Preparation Time
60+ Minutes  
Difficulty
Easy  
Serving Size
Refresh / Double it
Comments
Brining will make the chicken salty, rinse well and do not use additional salt in recipe!  
Source
 
Source Description
 
Last Modified
2009-07-03  
User
Joyce McGuire



Ingredients
                
3/4 c
salt, Kosher

2 ea
sliced lemon

1 ea
medium, sliced onion, white

11 clv
garlic

4 ea
bay leaves

1 T
thyme, dried (optional)

1 T
black pepper

1 gal
cold water

3 lb
chicken

1/2 c
butter, unsalted

2 T
Garam Masala


Directions
Rub salt into the meat.  Add 1 lemon, orange, onion, 3 garlics, bay leaves, thyme, pepper and Chicken to cold water--you may need to use less.  Refrigerate 1 to 6 hours.  Rinse well, pat dry.  Air dry in fridge 1 hour or overnight. (For a totally different taste, omit this first step)

Slice garlic--up to 8 cloves.  Sprinkle lemon slices with Garam Masala.  Stuff under chicken skin with garlic slices.  Sprinkle extra pepper or Garam Masala on top if desired. 

Bake uncovered at 350 degrees for 1 hour and 15 minutes (or until chicken is done).  Use butter--or chicken broth--to baste chicken occasionally if needed.

Optional cooking methods: grill or smoke!

Try with a turkey but brine overnight.

Let rest 30 minutes before serving.