Elk, Huckleberries and Cream of Wheat - just a few of Montana's culinary claims to fame! But my favorite Montana dish is Hutterite chicken.
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!
If you can't find fresh lavender (I grow my own), dried flowers will work. Use 2 teaspoons.
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