Roast Brined Chicken
Recipe: #8705
March 22, 2013
Categories: Dinner, Main Dish, Poultry, Chicken, North American, Budget-Friendly, Fall/Autumn, Sunday Dinner, Oven Roast, Whole Chicken more
"Makes a moist chicken with a simple mild herb flavor."
Original recipe yields 4-5 servings
Ingredients
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- FOR THE BRINE
Nutritional
- Serving Size: 1 (621.5 g)
- Calories 450.9
- Total Fat - 17.2 g
- Saturated Fat - 5.3 g
- Cholesterol - 802.9 mg
- Sodium - 14435.5 mg
- Total Carbohydrate - 8.4 g
- Dietary Fiber - 0.5 g
- Sugars - 0.2 g
- Protein - 62.1 g
- Calcium - 88.6 mg
- Iron - 18.7 mg
- Vitamin C - 45.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Mix together salt, brown sugar, and water in saucepan until sugar and salt dissolve.
Step 2
Bring to a boil, then remove from heat, add herb/spices and allow to cool to room temp.
Step 3
Place chicken in a food-safe plastic bag and add slices of 1 lemon to the bag or place in the chicken cavity.
Step 4
Add the brine to the bag, making sure the chicken is covered completely.
Step 5
Seal bag, removing as much air as possible, and refrigerate for 24 hours, agitating brine mixture from time to time.
Step 6
The next day, remove chicken from the brine and discard brine.
Step 7
Rinse chicken with water and pat dry with paper towels.
Step 8
Place chicken in a roasting pan and stuff cavity with additional sliced lemon, fresh thyme sprigs, if desired.
Step 9
Tuck additional garlic cloves under the skin of the chicken, if desired.
Step 10
Rub skin with unsalted butter and seaon with salt and pepper.
Step 11
Roast chicken at 400F until the internal temp reaches 170F and the leg moves easily in the joint, 1 1/2- 2 1/2 hours.
Tips & Variations
No special items needed.
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