Techniques and Recipes

Brined Roast Chicken
The chicken can be brined for up to three days in the refrigerator, making this an easy prep-ahead meal.
INGREDIENTS
– 4 8-ounce bone-in
chicken thighs
Brine
– 1 cup water
– 8 teaspoons kosher salt
– 1 medium yellow onion, sliced
– 4 cloves garlic
– ¼ cup whole black peppercorns
– ¼ cup coriander seeds
– ¼ cup yellow mustard seeds
– 4 small sprigs of rosemary
– 8 sprigs of thyme
– 4 bay leaves
– 1 cup ice
PREPARATION METHOD
1. Combine all brine ingredients, except ice, into a
saucepan. 2. Bring to a simmer over medium heat.
Once the brine is hot, remove from heat and let sit for
15 minutes. 3. Add ice and let sit in refrigerator until
fully cooled. 4. Place chicken into a ziplock or vacuum-
seal bag and add cooled brine. Do not strain out herbs
and spices, as they will continue to add fl avor while
the meat is brining. Brine in the refrigerator for 48–72
hours. 5. Remove the chicken from the brine, pat dry,
and arrange on a roasting pan or baking sheet lined
with parchment paper. With a rack set at position “3,”
place pan in the oven. 6. Select Gourmet Mode and
choose Poultry and then Fresh Pieces. Insert the probe
into the thickest part of the meat, plugging the other
end into the oven receptacle. Press Start. 7. Roast until
the alert temperature is reached. Remove from the
oven and let rest for 5 minutes before serving.
MAKES RACK POSITION COOK TIME
4 SERVINGS 3 20–30 MINUTES
Whole Roasted Cauliflower
As a vegetarian main or potato-alternative side dish, a whole roasted caulifl ower provides an
impressive focal point for any spread.
INGREDIENTS
– 1 whole caulifl ower
head, about 2 pounds
– ½ cup olive oil
– Kosher salt
– Dipping sauce, for
serving, optional
– Fresh herbs, for
serving, optional
PREPARATION METHOD
1. With a rack set at position “2,” select Gourmet Mode and choose Vegetable
and then Roasted. Let the oven preheat. 2. Trim and remove leaves at the
bottom of the caulifl ower head. Carefully cut o and remove the stem and
tough core, keeping the head intact. Rinse and pat dry the trimmed caulifl ower
head. 3. Drizzle caulifl ower with olive oil. With your hands, rub oil all over,
on top and bottom, until the caulifl ower is well coated. Season both sides of
the caulifl ower liberally with salt. 4. Place caulifl ower fl orets side up in a cast
iron skillet. Cover tightly with aluminum foil. Place skillet in oven. Cook for
30 minutes, covered. 5. Remove foil and roast uncovered for an additional
hour. Once the caulifl ower is golden brown on the outside and tender on the
inside, remove from oven. A knife should slide in and out without any resistance.
6. Transfer the caulifl ower head to a platter. Carve and serve as-is, or drizzle with
your favorite dipping sauce or fresh herbs.
MAKES RACK POSITION COOK TIME
1 HEAD 2 90 MINUTES
50
51
MODES Gourmet