Habanero & Honey Brined Chicken

Ingredients:

Brine:

• 1/2 gallon water
• 1/2 cup salt
• 1/2 cup brown sugar
• 1 cup Habanero & Honey Balsamic Vinegar
• 1 whole chicken (about 4-5lbs.)
• 3 tablespoons Orange Agrumato Olive Oil

Garnish:

• fresh herbs, citrus wedges and habanero
• peppers (optional)

Preparations:

1. Combine water, salt, sugar and Habanero & Honey Balsamic in a large pot over medium-high heat.
2. Heat brine, whisking occasionally, until the sugar and salt dissolved.
3. Remove from the heat and let cool to room temperature.
4. Place chicken in a large pot or dutch oven and cover in brine. Cover the pot (plastic wrap will do) and refrigerate. Refrigerate for a minimum of 24 hours or, up to, 3 days.
5. Preheat oven to 425°F. Place a rack in the middle of the oven.
6. Remove chicken from the brine, rinse and pat dry with paper towels.
7. Place chicken in a roasting pan and brush with 1 tablespoon of Orange Agrumato Olive Oil.
8. Roast chicken for 1 1/2 hours, brushing the chicken with oil every 30 minutes, until cooked through (internal temperature reaches 165°F).
9. Remove from the oven and let rest for 5 minutes before serving.