Ingredients
-
3 - 5
-
1 - 2
-
-
-
-
-
-
-
1
-
1 - 2
-
3
-
4
-
4
-
1/2
-
1/2
Directions
Roast Brined Chicken, Makes a moist chicken with a simple mild herb flavor , I tend to over salt things and even I found this way to salty! I would suggest cutting the salt in half and adding more lemon or even lemon juice to the brine , Have made this at least 3 times now Definitely do not add more salt before roasting! Still quite tasty, but the extra salt on the skin made it inedible, and the skin is my favourite part!
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Steps
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1
Done
|
Mix Together Salt, Brown Sugar, and Water in Saucepan Until Sugar and Salt Dissolve. |
|
2
Done
|
Bring to a Boil, Then Remove from Heat, Add Herb/Spices and Allow to Cool to Room Temp. |
|
3
Done
|
Place Chicken in a Food-Safe Plastic Bag and Add Slices of 1 Lemon to the Bag or Place in the Chicken Cavity. |
|
4
Done
|
Add the Brine to the Bag, Making Sure the Chicken Is Covered Completely. |
|
5
Done
|
Seal Bag, Removing as Much Air as Possible, and Refrigerate For 24 Hours, Agitating Brine Mixture from Time to Time. |
|
6
Done
|
the Next Day, Remove Chicken from the Brine and Discard Brine. |
|
7
Done
|
Rinse Chicken With Water and Pat Dry With Paper Towels. |
|
8
Done
|
Place Chicken in a Roasting Pan and Stuff Cavity With Additional Sliced Lemon, Fresh Thyme Sprigs, If Desired. |
|
9
Done
|
Tuck Additional Garlic Cloves Under the Skin of the Chicken, If Desired. |
|
10
Done
|
Rub Skin With Unsalted Butter and Seaon With Salt and Pepper. |
|
11
Done
|
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. |
