FOR THE BRINE – 1 cup of kosher salt – ½ cup of red wine Vinegar – 1 red onion cut into quarters – 6 clove garlic sliced – 1 bunch of parsley – Rind of half an orange – 2 tablespoons peppercorns FOR THE CHICKEN – 1 whole chicken (4 pounds, [1.8 Kg]) – ½ cup of vegetable oil – 1 teaspoon of pepper (freshly-cracked, or ground)
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.Pre-heat the oven to 350°F [175°C].