In this week's episode, I give you some new tips and tricks for easy Summer entertaining. Check my blog on my website for more information at www.arlenecoco.com

Maple Brined Chicken

Most local poultry lends itself well to brining. Just remember if you brine chicken, you can’t use the drippings for gravy, as they will be too salty. This recipe can be used for Turkey or Pork with delicious results.

1 large whole free-range chicken (3 to 5 pounds)

2 ½ gallons cold water (plus 1 quart to mix brine in)

2 cups kosher salt

1 cup white granulated sugar

1 cup real maple syrup

2 bay leaves

1 bunch fresh thyme or 4 tablespoons dry

1 head whole garlic, peeled and chopped

5 whole allspice berries- Optional

4 juniper berries, crushed- Optional

Instructions:

1. Place 2 gallons of cold water in the container you intend to brine with.

2. Place 1 quart of water in a small saucepan and add the rest of the ingredients and heat until dissolved. Pour into the cold water mixture and stir until well mixed. Add Chicken to brine mixture. Add ice if needed to chill brine. You want to make sure your brine mixture temperature is less than 41 degrees F.

3. Use a plate or heavy item to weigh it down if the chicken is floating. Refrigerate for 24 hours in a cooler packed with ice around the brining container or store in a refrigerator.

4. Take out of the brine and pat dry. Grill as directed below. Do not add salt to the chicken before cooking.

Grilled Chicken with Rosemary and Lemon

Ingredients:

1 brined whole chicken

4 sprigs fresh rosemary, two cleaned from the stem and chopped

2 lemons, 1 sliced thin and one for juice

To Grill Chicken:

1. Cut chicken into 1/8th cuts and place rosemary sprigs in the pan. If using a larger chicken, cut in half across the breast. Place chicken over indirect medium heat and cook for 30 to 45 minutes covered. Turn and grill for another 30 minutes or until internal temperature reaches 165F. The chicken will feel firm to the touch.

2. Just before serving squeeze lemon juice over cooked chicken and sprinkle with remaining fresh chopped rosemary. Garnish with sliced lemons