Roast Chicken with Mustard-Thyme Sauce and Green Salad with Olives Recipe - Details, Calories, Nutri
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Cooking tools:
- Roasting rack
- Roasting pan
- Instant-read thermometer
- Pot
- Zip-top bag
- Refrigerator
- Plate
- Oven
- Measuring cup
- Saucepan
- Whisk
- Spoon
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 10 1/2 cups water
- 1/2 cup coarse kosher salt
- 3 tbsp honey
- 2 tbsp fresh lemon juice
- peel from 1 lemon , cut into long strips with vegetable peeler
- 1 bay leaf
- 3 large fresh thyme
- 1 4 1/2- lb chicken ( giblets reserved for another use)
- 2 cups (or more) low-salt chicken broth, divided
- 1 tbsp butter, room temperature
- 1 tbsp all purpose flour
- 2 tbsp whole grain mustard
- green salad with olives
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