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COFFEE BRINED CHICKEN

Serves 4

• FOR THE BRINE
• 3 cups cold brewed coffee
• 2 oranges, juiced
• 1 tablespoon peppercorns
• 1 tablespoon whole cloves
• 3 whole star anise
• 1 4- to 5-pound roaster chicken, cleaned (I remove the skin; it’s up to you)

• FOR COOKING
• ⅓ cup packed dark brown sugar
• 1 tablespoon kosher salt

Use a 6-quart slow cooker. In a large covered bowl or zippered plastic bag, combine the coffee, orange juice, peppercorns, cloves, and star anise. Soak the chicken in the brine overnight (6 to 8 hours) in the refrigerator. In the morning, remove the chicken from the brine, and place breast-side down into the insert. Rub the sugar and salt all over the bird, inside and out. Cover, and cook on low for 7 to 8 hours, or on high for 4 to 5 hours. Check the temperature with a meat thermometer to ensure the meat has reached an internal temperature of at least 165°F before serving.

The Verdict

I really liked this chicken. It’s quite dark in color and very moist, with a rather exotic flavor—I think this is from the cloves. The first time I tried it I was stingy with the brown sugar, but this seems to be the right amount to cut the coffee’s acidity. My kids dipped their chicken into barbecue sauce, but they always do.