Whole Roasted Chicken! These go on sale frequently making it a great budget friendly dinner! I’m showing you all the tricks for a juicy and tender chicken every time. The flavor is locked it with all those yummy herbs! This is great for your family or sitting on a pretty platter for company!
Brine
👉-8 cups water -1/2 cup kosher salt do not use table salt -1/3 cup sugar -3 dried bay leaves -5 cloves of garlic smashed and peeled -1 Tablespoon whole black peppercorns -1teaspoon rosemary -1 teaspoon thyme 1teaspoon parsley -2 lemons sliced -4 lb whole chicken-neck and giblets removed
👉Place all ingredients except chicken in to pot.
Bring to a simmer over medium heat. Cook for 2-3 minutes or until salt has dissolved. Turn off the heat and cool completely. Add the chicken to the cooled brine. Make sure the chicken is completely submerged. I like to use a XL 2.5 gallon zipper baggie. I seal then store the pot in fridge for 8-24 hours. Remove the chicken from the brine and rinse with cool water; pat dry with paper towels.
Roasted Chicken
👉-4-5 lb whole chicken -1 teaspoon rosemary -1 teaspoon thyme -1 teaspoon granulated garlic-1 teaspoon herbs de provence - pepper -1 onion peeled and quartered -1 lemon quartered -1 lemon-sliced -1 1/2 sticks butter, softened -5 garlic cloves -Olive Oil
👉Place brined and dried chicken on rack in oven safe pan. Preheat the oven to 400 degrees F. To one stick of softened butter add 1/2 teaspoon of each dried herb and 2 minced garlic cloves and smash all together. Mix the rest of the herbs together in a bowl. Stuff the chicken cavity with onion, quartered lemon, 3 whole garlic cloves, 2 Tablespoons butter cut up and 1 Tablespoon pepper. Loosen the skin of the chicken breast. Pierce meat with fork all over. Rub the butter mixture all over the chicken, both on the outside of the chicken and underneath the skin. Make sure to get all under the skin…this will be what flavors the chicken the most. After it is buttered on the outside also drizzle olive oil all over the outside. Tie the chicken legs together with kitchen twine. And tuck wings under Top with Lemon slices down center of chicken. Cook for approximately 1 hour and 30 minutes or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. Check on your chicken every 30 minutes - if the skin is getting overly dark, cover the chicken with foil. Everytime basting the chicken with its own juice is very important. Let the chicken rest for 10 minutes before carving. Serve with pan drippings.
3 окт 2024
