Feta-Brined Roast Chicken

This is my go-to recipe for roast chicken. The feta brine adds so much flavor and keeps the chicken incredibly moist. Plus, it’s really easy to make!

Ingredients

  • 2 oz feta cheese, crumbled
  • 2 tsp kosher salt
  • 4 cups water
  • 3.5-4 lb whole chicken
  • 1 tbsp dried parsley
  • 1.5 tsp kosher salt
  • 0.5 tsp freshly ground black pepper
  • 1.5 tsp dried oregano (Greek or Mediterranean-style preferred)
  • 2 large lemons, juiced & zested
  • 2-4 tbsp olive oil, divided

Instructions

1. In a blender, combine feta cheese, salt, and water. Process until the feta cheese has broken down into small bits and the salt is dissolved.

2. Place chicken in a large Ziploc bag or other container. Pour brine into the bag or container and seal. If chicken is not fully submerged, turn it over once or twice during brining time. Refrigerate for at least 8 hours or overnight.

3. When chicken has finished brining, place a wire rack on a rimmed baking sheet. Remove chicken from the brine, letting as much of the brine drip off back into the bag or container. Pat dry with paper towels all over and let come to room temperature for an hour before cooking 4 tablespoons olive oil in a large 12-inch cast iron skillet on high until smoking before adding herb-rubbed chicken breast up to pan 5 minutes per side then roast in oven 50 to 60 minutes basting once or twice 6 total minutes until golden brown all over 165°F juices run clear 10 rest in pan sprinkle feta cheese around drizzle with reserved lemon juice serve immediately

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Nutrition Facts

  • Serving size: 1 chicken breast (5 oz)
  • Calories: 400
  • Fat: 28 g
  • Saturated fat: 8 g
  • Cholesterol: 125 mg
  • Sodium: 1650 mg
  • Carbohydrates: 0 g
  • Protein: 35 g
Feta-Brined Roast Chicken

FAQs

What’s in feta brine?

Feta brine is a simple mixture of water and salt. You can also add other ingredients like herbs or spices, but the basic idea is to create a high-concentration saline solution that will keep the cheese submerged and prevent it from drying out.

The ideal ratio of salt to water for feta brine is 1 cup (240 ml) of salt per gallon (3.8 L) of water. This will result in a saturated solution, meaning that the salt will no longer dissolve in the water.

To make feta brine, simply combine the salt and water in a large container and stir until the salt has dissolved. Then, add your feta cheese and make sure it is completely submerged in the brine. Cover the container with a lid or plastic wrap and store it in the refrigerator for up to 2 weeks.

You can use any type of container for storing feta brine, but glass or ceramic is best because they won’t react with the salty solution. Avoid using metal containers as they can impart a metallic flavor to the cheese.

Is feta cheese in brine healthy?

Feta cheese is a brined, white cheese with a soft and creamy texture. Compared to other cheeses, it’s low in calories and fat. It also contains a high amount of B vitamins, phosphorus and calcium, which can benefit bone health.

So, is feta cheese in brine healthy? Overall, yes! The nutrients in feta cheese can help support bone health and the lower calorie and fat content means it can be a part of a healthy diet. However, as with any food, moderation is key. Too much sodium from the brine can increase blood pressure so enjoy feta cheese as part of a balanced diet.

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Why do they put feta in brine?

Brine is a saltwater solution that is used to preserve food. Feta cheese is typically stored in brine because it helps to keep the cheese moist and prevents it from drying out. The brine also adds flavor to the feta, giving it a salty taste. If you have bought feta cheese that is already very salty, storing it in plain water will help to reduce the saltiness.

Why does feta have brine?

Feta cheese is a traditional Greek cheese made from sheep’s milk. It is typically cured in brine, a mixture of salt and water. The brine not only intensifies the flavor of the Feta, but also helps to keep it soft and fresh. In addition, the brine helps to improve the shelf life of the cheese.

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