Marsala Brined Chicken with Orange Essence Recipe From Holland House

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Here’s a recipe for my poultry loving readers, courtesy of Holland House!

Holland House Marsala Brined Chicken

Marsala Brined Chicken with Orange Essence

Makes 4 to 6 servings

Brine time 6 hours. Roasting time 45-50 minutes.

INGREDIENTS

2 large oranges
2 bottles (16 oz. each) HOLLAND HOUSE Marsala Cooking Wine
1 tsp. ground allspice
1/4 cup kosher salt (Diamond Crystal brand) See salt substitutions below
1 (5 lb.) whole, cut-up chicken
2 Tbsp. butter, melted

DIRECTIONS

For optimum flavor, peel rind of oranges with a citrus zester, rather than a grater. Place orange rind in a glass. Add about 2/3 cup Marsala cooking wine; stir in allspice. Microwave on high 1 minute. Cool to room temperature — at least 30 minutes, stirring once or twice. (Or, place glass in an ice water bath to chill faster; stir occasionally.) Meanwhile, in a large glass bowl, stir salt into remaining Marsala cooking wine until completely dissolved. Stir in cooled flavor infusion.

Rinse chicken pieces. Cut each breast in half and place in a 2-1/2 to 3 quart non-metallic container or bowl with high sides. Add thighs, legs and wings to container. Pour brine over chicken so it is completely submerged. Cover and refrigerate 6 hours.

Heat oven to 375°F. Remove chicken from brine (do not rinse) and arrange pieces in a roasting pan, skin side up. If desired, reserve 1/2 cup brine for gravy; set aside. Discard remaining brine. Brush chicken with butter. Roast 45-50 minutes or until internal temperature of breast meat is 170° and skin is nicely browned. If skin starts to over-brown, cover loosely with foil.

Salt Substitutions
For this Marsala recipe use: 1/4 cup Diamond Crystal kosher salt, or 2 Tbsp. + 1 tsp. Morton kosher salt, or 2 Tbsp. table salt.

Making Gravy
Remove chicken from pan. Place pan on a stovetop burner over medium heat. (Or pour pan juices into a small saucepan, adding any browned bits from the roasting pan). Add the 1/2 cup reserved brine. Whisk together about 2 Tbsp. flour and 1/2 cup water. Pour into pan, stirring constantly with the whisk. Cook at least 1 minute or until thickened and smooth. Makes about 1 cup gravy.

Nutritional Information (Per serving, without gravy): 580 calories, 61g protein, 4g carb, 36g fat (12g sat. fat), 210mg chol, 1840mg sodium, 0g fiber

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2 comments

patricia Marsden August 17, 2011 - 11:07 am

A good marinade does so much for meat and poultry–tenderizing and adding flavor.

Reply
Royalegacy August 17, 2011 - 12:01 pm

Ooh, this one sounds like a winner. My husband, being an old chef, won’t use a cooking wine, but would have me use the real thing. I need some more white wine and sherry anyways. While I am getting those, I will get some Marsala, also.

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