Poultry

Brined Roast Chicken

Name: Brined Roast Chicken
Ingredients: 1 gallon cold water; 1 cup kosher salt; 3/4 cup sugar; 3/4 cup soy sauce; 6 cloves crushed garlic (more if you like garlic a lot); 2 tbsp crushed ginger; Juice, rind and zest of 1 large lemon; 6 bay leaves; 3 tbsp cracked black pepper; 3 tbsp dried thyme; 3 tbsp dried rosemary; 3 tbsp dried basil; 2 whole chickens; Chopped onions, lemons and herbs for stuffing; Salt, pepper and spice mix for seasoning

A flavorful and juicy roast chicken achieved through brining.

brine chicken roast

Instructions

On the day before, add salt and sugar to a smaller pot than you will eventually need. Bring to a boil and stir until dissolved.
Add all other brine ingredients and simmer for 1 minute more. Refrigerate brine.
Wash completely thawed chicken and add to cold brine in a larger container. Refrigerate for 8 to 10 hours.
Remove chicken from brine and pat dry completely. For crisper skin, air dry chicken in refrigerator for 1 hour.
Stuff chicken with chopped onions, lemons and herbs. Season skin with salt, pepper and spice mix if desired.
Season onion sections with spice mix and extra virgin olive oil and add to roasting pan covered with parchment paper.
Roast chicken at 350°F for 2 hours, 45 minutes on each side, 20 minutes breast down and 10 minutes breast up.
Remove to cutting board and loosely tent with foil for 15 minutes before carving.
Reduce some chicken stock and butter with the drippings for pan gravy. You can also add some freshly squeezed lemon juice.

Notes

Brining adds water to the skin, so air drying in the refrigerator helps crisp the skin.
The brine recipe is good for 2 whole chickens.