Basil and Black Pepper Brined Chicken and The Lost Kitchen

I recently watched an online interview of Erin French and her restaurant The Lost Kitchen in Freedom, Maine.  Erin is a fascinating woman with an incredible story.  She is a true testament to not giving up and pursuing your dream.  I highly recommend you read her cookbook and stories!  I am now an instant fan and can't wait to try all her recipes.

Erin has a unique approach to her cooking, ingredients, restaurant and recipes that I truly admire.  I absolutely loved her chicken recipe (below).  Plan ahead and pay attention to every step and you will enjoy the most incredible chicken for dinner.

Basil and Black Pepper Brined Chicken

Courtesy of Erin French

1/3 cup sugar

Coarse salt

1/4 cup black peppercorns, crushed with a rolling pin, plus 1/2 teaspoon freshly ground pepper

2-1/4 cups packed fresh basil leaves, torn, plus sprigs for serving

4 pounds bone-in, skin-on chicken pieces, or 1 whole chicken (4 pounds), cut into 10 pieces

1 stick unsalted butter

Safflower oil, for brushing

Flaky sea salt, such as Maldon, for serving

In a medium stockpot, combine 6 cups water, sugar, 1/4 cup coarse salt, and crushed peppercorns; bring to a boil.  Remove from heat; add 2 cups basil leaves.  Let cool completely; cover and refrigerate 30 minutes.  Add chicken; refrigerate, covered, overnight.

Bring chicken to a boil in liquid.  Skim well; reduce heat and vigorously simmer until just cooked through and a thermometer inserted in thickest part of each piece (avoiding bones) reads 165 degrees, about 15 minutes.  Transfer chicken to a wire rack set in a rimmed baking sheet; let dry, 45 minutes to 1 hour.  (Chicken can be made ahead and refrigerated in an airtight container up to 1 day; bring to room temperature before grilling.)

In a small saucepan, melt butter over medium, then add remaining 1/4 cup basil and ground pepper.  Prepare grill for direct and indirect cooking; lightly brush grates with oil.  Grill chicken over direct heat, turning occasionally, 5 minutes.  Brush with basil butter and continue grilling until charred in spots and heated through, about 10 minutes more.  

Remove from heat and brush with more butter.  Serve, garnished with basil sprigs and sprinkled with flaky salt.

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