INGREDIENTS

INSTRUCTIONS

Combine sugar, salt and 2 1/2 quarts water in a large sauce pan and
simmer until salt dissolves. Remove from heat and stir in the brown
sugar, garlic, cloves, nutmeg and juniper berries. Let mixture cool
to room temperature. Put chicken in a non-aluminum bowl or pot and
pour the salt mixture over, adding additional water, if necessary, to
barely cover the chicken. Cover and store refrigerated, turning the
chicken once each day for four days. Drain chicken, rinse well and
cover with cold water. Weight chicken if necessary to keep it
submerged and let it stand covered in the refrigerator for 6 hours.
During this time change the water four times. Drain chicken, pat dry,
truss and roast it on a rack in a preheated 375 degree oven for one
hour or until the juices run clear. This recipe yields 2 servings.
Recommended Wine: A fruity Riesling, Gewurztraminer or Chenin Blanc
with a little residual sugar will play off the sweet-salty "corned"
flavors of the chicken. Recipe Source: THE JOHN ASH SHOW with John
Ash From the TV FOOD NETWORK - (Show # JA-9764 broadcast 02-09-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-22-1997
Recipe by: John Ash
Converted by MM_Buster v2.0l.

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