Roast Brined Chicken
March 22, 2013
"Makes a moist chicken with a simple mild herb flavor."
- FOR THE BRINE
- 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
Mix together salt, brown sugar, and water in saucepan until sugar and salt dissolve.
Bring to a boil, then remove from heat, add herb/spices and allow to cool to room temp.
Place chicken in a food-safe plastic bag and add slices of 1 lemon to the bag or place in the chicken cavity.
Add the brine to the bag, making sure the chicken is covered completely.
Seal bag, removing as much air as possible, and refrigerate for 24 hours, agitating brine mixture from time to time.
The next day, remove chicken from the brine and discard brine.
Rinse chicken with water and pat dry with paper towels.
Place chicken in a roasting pan and stuff cavity with additional sliced lemon, fresh thyme sprigs, if desired.
Tuck additional garlic cloves under the skin of the chicken, if desired.
Rub skin with unsalted butter and seaon with salt and pepper.
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.