Montana Lavender Citrus Brined Chicken

Elk, Huckleberries and Cream of Wheat – just a few of Montana’s culinary claims to fame.

But my favorite Montana dish is brined Hutterite chicken.

In the 1800s the Hutterite, a Christian sect from Russia similar to the Amish and Mennonites, migrated to Canada. Parts of the group migrated south into the US and, in 1912, the first colony in Montana was established. With 50 colonies in the state, the Hutterite culture has a big influence on parts of Montana, living in small, agricultural communities.

Many of these farms grow all-natural, hormone-free chickens and sell them in many of the local markets. The Union Grill restaurant offers a pan-roasted chicken that is brined in citrus, lavender and thyme. This inspired me! I’ve never eaten the original but I decide to experiment with the concept and here’s what I came up with.

Here’s How to Do it:

In a deep container, place the chicken, herbs and citrus. Add any juice from the cutting board to the brine as well. Dissolve salt in 1 cup of hot water. Pour over chicken. Add water until the chicken is covered. Refrigerate for 4-5 hours.

Remove the chicken from the brine, reserving the fruit and herbs.

Preheat the oven to 450°.

Sprinkle chicken liberally with garlic salt and lemon pepper.

Place the herbs and citrus in the bottom of a heavy cast iron, oven proof skillet. Place the chicken on top.

Bake at 450° for about 30 minutes, or until the skin starts to brown.

Reduce heat   325° and continue to cook for 2-3 hours, or until chicken reaches the internal temperature of 185° –

Remove from the oven and let rest for about 10 minutes. Slice and serve hot!

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Citrus, Lavender and Thyme Brined Chicken

Elk, Huckleberries and Cream of Wheat - just a few of Montana's culinary claims to fame! But my favorite Montana dish is Hutterite chicken.

Course: Main Course, main dish

Cuisine: American, hutterite, montana

Keyword: chicken, citrus, lavendar, montana

Author: HelenFern

Ingredients

• 1 whole organic chicken
• 3 to 4 sprigs fresh lavender (or 2 teaspoons dried blossoms)
• 3 to 4 sprigs fresh thyme
• 1 whole lemon, sliced
• 1 whole lime, sliced
• 1/4 cup sea salt
• garlic salt
• lemon pepper

Instructions

1. In a deep container, place the chicken, herbs and citrus. Add any juice from the cutting board to the brine as well.

2. Dissolve salt in 1 cup of hot water. Pour over chicken. Add water until the chicken is covered. Refrigerate for 4-5 hours.

3. Remove the chicken from the brine, reserving the fruit and herbs.

4. Preheat the oven to 450°.

5. Sprinkle chicken liberally with garlic salt and lemon pepper.

6. Place the herbs and citrus in the bottom of a heavy cast iron, oven proof skillet. Place the chicken on top.

7. Bake at 450° for about 30 minutes, or until the skin starts to brown.

8. Reduce heat   325° and continue to cook for 2-3 hours, or until chicken reaches the internal temperature of 185° -

9. Remove from the oven and let rest for about 10 minutes. Slice and serve hot!

Recipe Notes

If you can't find fresh lavender (I grow my own), dried flowers will work. Use 2 teaspoons.

 

© Copyright 2019 The Lazy Gastronome

© Copyright 2019 The Lazy Gastronome

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