Techniques and Recipes

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Brined Roast Chicken

The chicken can be brined for up to three days in the refrigerator, making this an easy prep-ahead meal.

INGREDIENTS

– 4 8-ounce bone-in

chicken thighs

Brine

– 1 cup water

– 8 teaspoons kosher salt

– 1 medium yellow onion, sliced

– 4 cloves garlic

– ¼ cup whole black peppercorns

– ¼ cup coriander seeds

– ¼ cup yellow mustard seeds

– 4 small sprigs of rosemary

– 8 sprigs of thyme

– 4 bay leaves

– 1 cup ice

PREPARATION METHOD

1. Combine all brine ingredients, except ice, into a

saucepan. 2. Bring to a simmer over medium heat.

Once the brine is hot, remove from heat and let sit for

15 minutes. 3. Add ice and let sit in refrigerator until

fully cooled. 4. Place chicken into a ziplock or vacuum-

seal bag and add cooled brine. Do not strain out herbs

and spices, as they will continue to add ﬂ avor while

the meat is brining. Brine in the refrigerator for 48–72

hours. 5. Remove the chicken from the brine, pat dry,

and arrange on a roasting pan or baking sheet lined

with parchment paper. With a rack set at position “3,”

place pan in the oven. 6. Select Gourmet Mode and

choose Poultry and then Fresh Pieces. Insert the probe

into the thickest part of the meat, plugging the other

end into the oven receptacle. Press Start. 7. Roast until

the alert temperature is reached. Remove from the

oven and let rest for 5 minutes before serving.

MAKES RACK POSITION COOK TIME

4 SERVINGS 3 20–30 MINUTES

Whole Roasted Cauliflower

As a vegetarian main or potato-alternative side dish, a whole roasted cauliﬂ ower provides an

impressive focal point for any spread.

INGREDIENTS

– 1 whole cauliﬂ ower

head, about 2 pounds

– ½ cup olive oil

– Kosher salt

– Dipping sauce, for

serving, optional

– Fresh herbs, for

serving, optional

PREPARATION METHOD

1. With a rack set at position “2,” select Gourmet Mode and choose Vegetable

and then Roasted. Let the oven preheat. 2. Trim and remove leaves at the

bottom of the cauliﬂ ower head. Carefully cut o and remove the stem and

tough core, keeping the head intact. Rinse and pat dry the trimmed cauliﬂ ower

head. 3. Drizzle cauliﬂ ower with olive oil. With your hands, rub oil all over,

on top and bottom, until the cauliﬂ ower is well coated. Season both sides of

the cauliﬂ ower liberally with salt. 4. Place cauliﬂ ower ﬂ orets side up in a cast

iron skillet. Cover tightly with aluminum foil. Place skillet in oven. Cook for

30 minutes, covered. 5. Remove foil and roast uncovered for an additional

hour. Once the cauliﬂ ower is golden brown on the outside and tender on the

inside, remove from oven. A knife should slide in and out without any resistance.

6. Transfer the cauliﬂ ower head to a platter. Carve and serve as-is, or drizzle with

your favorite dipping sauce or fresh herbs.

MAKES RACK POSITION COOK TIME

1 HEAD 2 90 MINUTES

MODES Gourmet