Brined Roasted Whole Chicken
The juiciest whole roasted chicken ever
Brine, Roasted Chicken, Whole Chicken
Roasting Pan with Rack
Digital Meat Thermometer
whole roasting chicken
I just throw a handful of stalks into the brine
water to cover the chicken
softened butter or olive oil
Put about 4 cups of water into a bowl large enough to hold the chicken.
Add all the salt, sugar, lemon juice, garlic, and herbs to the water. Using a wooden spoon, stir until salt and sugar are dissolved.
Rinse your chicken well and don't forget to remove the bag in the cavity that has the giblets etc., I toss this.
Place the chicken, breast side down into the brine and then fill the bowl with more water to cover the chicken
Cover with plastic wrap and refrigerator for up to 24 hours
Mix all the seasoning salt ingredients together in a small bowl. Save any remaining in an airtight container
Baking the Chicken
Pre-heat oven to 375°
Take chicken out of the brine and place it on a rack in a baking pan
Pour about an inch of brine into the bottom of the pan.
Lightly butter or oil the chicken and sprinkle with seasoning salt on both sides.
With the chicken breast side down, place the pan into the oven and cook for 40 - 50 minutes or until the internal meat temperature is 170° (in the thickest part of the thigh - not touching the bone)
When my garden is in full bloom, I put other herbs into my brine. Rosemary, Thyme, Lemon Grass and Oregano all pair well with poultry.