Chanterelle Chicken

This recipe is a P. Dickey's version of a brined turkey recipe I use for Thanksgiving.  Substituting the Chanterelle Seasoning for other spices, makes this one easier, and the mushrooms in the seasoning add great depth of flavor.  Grilling the chicken instead of roasting is another great option, or simply brine boneless breasts to add flavor and moisture to a normally bland meat.

Serves: 2-4 people  

2          Tbl. plus 1 tsp.        P. Dickey's Chanterelle Seasoning
1/4       C.                          Soy sauce
1/3       C.                          Kosher Salt
1/3       C.                          Maple syrup
2          Qts.                       Cold water
1          Whole                    Chicken (4-5 lbs.), rinsed and patted dry
1/2                                    Lemon, quartered
1/2                                    Orange, quartered 
1          Small                     Onion, quartered
1          Small bunch           Fresh Italian parsley   

Directions:
     In a large container, combine 2 Tbl. of chanterelle seasoning, soy sauce, kosher salt, maple syrup and water.  Stir until desolved.  Submerge chicken in brine.  Place a plate on chicken to keep it submerged if necessary.  Refrigerate for 6-8 hours.  Remove chicken from brine, rinse chicken and pat dry.  Sprinkle remaining seasoning in cavity and on outside skin.  Squeeze lemon and orange wedges into cavity then place wedges in chicken. Fill cavity with onion and parsley.  Truss chicken.  Place chicken on a rack over a large jelly roll pan.  Transfer to oven and roast for 1 hour or until cooked through or a meat thermometer inserted into the thigh reads 175 degrees.  Remove from oven, let rest for 15 minutes, then cut into pieces and serve.