To brine or not to brine?
I can tell you that brining a chicken makes for some of the juiciest roast chicken you will ever eat. If you have the time and you are looking for something really special then brining is the way to go.
Here’s my recipe.
• One 3-4 lb Chicken
• ¼ cup of kosher salt
• 1 Bay leaf and 10 black peppercorns
• Enough water to fully cover chicken
• In a non reactive container like glass or metal add water, salt & spice
• Fully dissolve salt
• Submerge chicken in water , salt, spice, weighting it down if necessary
• Brine in the refrigerator. 1 hr per pound of chicken, a 4 lb chicken will take
• Remove from brine; discard brine, rinse & pat chicken dry
• Let air dry in fridge for 1 hr. Air drying in the fridge ensures crispy skin.
• Preheat oven to 450 F
• Rub chicken all over with Olive oil
• Roast for 15 minutes breast side up
• Lower heat to 350 F and continue roasting for 20 minutes a lb
• Chicken is done when the meat thermometer registers 165F when placed in
the thickest part of the thigh – careful not to hit the bone
• Let chicken rest for 10 minutes to allow juices to redistribute
• Do NOT loosely tent, you have worked hard for a crispy skin, tenting will ruin that
Serve With your favorite fixings