Brined Chicken Roast, Brining Chicken for Roasting
Rinde: 6servings
Ingredientes
For the brine
1cupof kosher salt
½cupof red wine Vinegar
1red onioncut into quarters
6clove garlicsliced
1bunchof parsley
Rind of half an orange
2tablespoonspeppercorns
For the chicken
1whole chicken(4 pounds, [1.8 Kg])
½cupof vegetable oil
1teaspoonof pepper(freshly-cracked, or ground)
Elaboración paso a paso
Step 1: Make the brine
To make the brine, pour 1 gallon [4 liters] of water into the pot, and combine with the ingredients for the brine (kosher salt, red wine vinegar, onion, garlic, and parsley).
Step 2: Rest
Butterfly the chicken (cut open through the breast plate and flatten).Place the chicken in a deep pot and cover completely with the brine mix. Place the chicken in the fridge and let it rest for 4 hours.
Step 3: Preheat
Pre-heat the oven to 350°F [175°C].Take the chicken out of the brine and discard the brine. Rinse the chicken to eliminate the excess salt (be mindful of salmonella cross-contamination). Pat dry with paper towels and brush all over with oil. Sprinkle the chicken with pepper.
Step 4: Roast
Place the chicken skin side up on the roast tray with rack.
--If you have a meat thermometer
Roast until the thermometer reaches 71 °C [160 °F], start measuring at 1 hour.
--If you have a meat thermometer
Roast for an hour, remove from the oven and turn around, the chicken will be ready when you can pierce between the thigh and body and the juices run clear. If any red or pink shows, return to the oven for another 15 minutes and repeat the test.
Cook's notes
Why not add some potatoes to the pan and make your dinner in just one step.