Roastedbrinedchicken Recipes

ROAST BRINED CHICKEN

Steps:

• 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.

DRY BRINED ROASTED CHICKEN

Steps:

• Remove chicken from packaging, remove giblet packet from cavity, and pat thoroughly dry with paper towels. Place in a 9x13-inch baking dish.
• Mix salt, orange zest, rosemary, and thyme together in a small bowl; rub 3/4 of the mixture all over outside of chicken; rub remaining mixture inside cavity. Cover loosely with plastic wrap and refrigerate 1 to 3 days.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken.
• Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 2 to 2 1/2 hours depending on size. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before carving.

DAVID LEITE'S BEST BRINED ROAST CHICKEN

Steps:

• Add 3 cups of the cold water to a large Dutch oven or pasta pot. Pour in the salt, sugar, and peppercorns. Bring to a boil over high heat, stirring until the salt and sugar dissolve, and then turn off the heat.
• Meanwhile, add 2 cups of the water to a high-powered blender or food processor. Working in batches as needed, add the onions, leeks, carrots, celery, bay leaves, thyme, and rosemary. Purée until liquefied.
• Add the ice to the pot along with the remaining 6 cups of cold water. Stir until the ice cubes melt and the water is cold. Add the puréed ingredients. Submerge the chicken, cover the pot, and refrigerate for 24 hours.
• Preheat the oven to 425°F (218°C). Place a rack in a roasting pan.
• Rinse the chicken and pat dry with paper towel. Discard the brine.
• Place the bird on the rack in the pan and tie the legs together with kitchen twine, if desired. Brush with the melted butter and season generously with pepper. Roast (middle rack) for about 1 hour and 10 minutes, or until an instant-read thermometer inserted into the thigh meat (away from the bone) registers 165°F (74°C). The skin should be brown and crisp. If it starts to overbrown, loosely cover with a large sheet of aluminum foil.
• Let the chicken sit, loosely tented with aluminum foil, for 15 minutes before carving.

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

BUTTERMILK-BRINED ROAST CHICKEN

Steps:

• The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife. Reserve for stock. Season chicken generously with salt and let it sit for 30 minutes.
• Stir 2 tablespoons kosher salt or 4 teaspoons fine sea salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk. (If the chicken won't fit in a gallon-size bag, double up 2 plastic produce bags to prevent leaks and tie the bag with twine.)
• Seal the bag, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate for 12 to 24 hours. If you're so inclined, you can turn the bag periodically so every part of the chicken gets marinated, but that's not essential.
• Pull the chicken from the fridge an hour before you plan to cook it. Heat the oven to 425 degrees with a rack set in the center position.
• Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Tightly tie together the legs with a piece of butcher's twine. Place the chicken in a 10-inch cast-iron skillet or a shallow roasting pan.
• Slide the pan all the way to the back of the oven on the center rack. Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the center of the oven. (The back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done.) Pretty quickly you should hear the chicken sizzling.
• After about 20 minutes, when the chicken starts to brown, reduce the heat to 400 degrees and continue roasting for 10 minutes.
• Move the pan so the legs are facing the rear right corner of the oven. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh. If the skin is getting too brown before it is cooked through, use a foil tent. Remove it to a platter and let it rest for 10 minutes before carving and serving.

THE BEST ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
• Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
• Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

BRINED ROASTING CHICKEN

Steps:

• For brine, combine the first seven ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove from the heat. Cool to room temperature., Remove giblets from chicken; discard. Place cold water in a 2-gal. resealable plastic bag; add chicken. Place in a roasting pan. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times., Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together. Brush with oil. Place chicken in a roasting pan. , Bake, uncovered, at 350° for 80-90 minutes or until a thermometer reads 180°, basting occasionally with pan drippings (cover loosely with foil if chicken browns too quickly)., Remove chicken to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup; skim fat and discard. Add enough broth to measure 1 cup. , In a small saucepan, combine flour and broth mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

ROAST CHICKEN WITH HERB-AND-GARLIC PAN DRIPPINGS

Steps:

• Stir 6 tablespoons salt, sugar, and 4 cups water in a large pot until salt and sugar dissolve. Add 4 more cups cold water. Add chicken. Cover, chill, and let brine for 4-12 hours.
• Preheat oven to 400°F. Set a wire rack inside a roasting pan. Remove chicken from brine; pat dry. Let sit for 20 minutes. Season lightly with salt. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Arrange leg pieces, skin side down, in skillet. Place 1 head of garlic, cut side down, in center of skillet. Tuck 5 sprigs each of thyme and rosemary around chicken. Cook until skin is golden brown, 10-12 minutes.
• Transfer herbs and garlic on prepared rack. Add 1 tablespoon butter to skillet; swirl to coat. Flip chicken; baste with pan juices. Transfer, skin side up, to prepared rack. Repeat with 1 tablespoon oil, chicken breasts, 1 head of garlic, 5 thyme sprigs, 5 rosemary sprigs, and 1 tablespoon butter. Reserve drippings in skillet.
• Transfer chicken to oven and roast until an instant-read thermometer inserted into thickest part of thigh registers 160°F, about 20 minutes. Transfer chicken, herbs, and garlic to a platter. Let rest for 15 minutes.
• Meanwhile, heat drippings over medium heat, adding 1 tablespoon oil if dry. Add remaining herbs and garlic, cut side down. Stir until aromatic, 3-4 minutes. Add 2 tablespoons butter; stir until butter browns, 1-2 minutes. Squeeze lemon over. Pour over chicken.

ROASTED BRINED CHICKEN

Steps:

• Mix all ingredients for brine in a container and place whole washed bird in liquid make sure it is completely immersed. Refrigerate over night. Next morning take bird out of brine, rinse and pat dry. Add seasoning to skin of bird and place back in fridge until ready to roast.
• I roasted my chicken for 60 minutes at 400 degrees.