If you have never brined meat, you don't know what you've missed. Try this whole brined chicken roast and be convinced too, it will be the juiciest, most flavorful chicken you would have ever cooked, try it and it will become your family's favorite.

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)


To make the brine, pour 1 gallon [4 liters] of water into the pot, and combine with the ingredients for the brine (kosher saltred wine vinegaroniongarlic, and parsley).

Step 1:

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.Butterfly the chicken (cut open through the breast plate and flatten).

Step 2:

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].

Step 3:

Place the chicken skin side up on the roast tray with rack. Roast until the thermometer reaches 71 °C [160 °F], start measuring at 1 hour.

Steps 4-5:

 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.

Step 6:

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