8 lb chickens whole boneless bone in with first wing joint intact, legs with , carcasses reserved)* cut into 4 pieces each ( breasts
0.5 cup blackstrap molasses dark
2 garlic cloves peeled sliced
8 garlic cloves unpeeled
0.5 teaspoon garlic salt
2 cups ice cubes
0.5 cup kosher salt
1 onion sweet thinly sliced
2 thyme sprigs fresh
Equipment
bowl
frying pan
oven
wire rack
kitchen thermometer
aluminum foil
dutch oven
Directions
Bring 4 cups water to a boil in a large Dutch oven over medium-high heat.
Add kosher salt and molasses. Reduce heat to low, and simmer, stirring occasionally, 2 to 3 minutes or until salt and molasses dissolve.
Transfer to a very large bowl; add ice and next 4 ingredients.
Let stand, stirring occasionally, 30 minutes or until mixture cools to room temperature. Cover and chill 30 minutes to 1 hour or until cold.
Submerge chicken in cold brine. Cover and chill 6 to 8 hours.
Preheat oven to 40
Remove chicken from brine; rinse and pat dry.
Sprinkle with garlic salt.
Heat 1 Tbsp. oil in a 14-inch nonstick or cast-iron skillet over medium-high heat.
Add 4 unpeeled garlic cloves, 1 thyme sprig, and half of chicken. Cook 5 minutes or until skin is browned and crisp. (The molasses in the brine will brown the skin quickly.) Turn chicken and garlic, and cook 5 minutes or until browned.
Remove chicken, and place on a wire rack in a jelly-roll pan. Wipe skillet clean. Repeat with remaining oil, chicken, garlic, and thyme.
Bake chicken, skin side up, at 400 for 10 to 20 minutes or until a meat thermometer inserted into thickest portion registers 16
(Breasts will cook faster than legs, so check for doneness after 10 minutes.) Cover with foil.
Let stand 10 minutes before slicing.
Serve with Roasted Chicken Jus, if desired.
*8 chicken leg quarters or 8 chicken breasts, airline cut, may be substituted.
