Brined Chicken Roast Recipe
Serving: 6 servings
Equipment
- 20-quart pot (5 gallon [22 liters]) Or plastic container
Ingredients
For the brine
- 1 cup kosher salt
- 2 tablespoons peppercorns
- 1 red onion cut into quarters
- 6 garlic cloves sliced
- ½ cup red wine Vinegar
- 1 orange
For the chicken
- 1 whole chicken (4 pounds, [1.8 Kg])
- 1 bunch parsley
- ½ cup vegetable oil
- 1 teaspoon pepper (freshly-cracked, or ground)
Instructions
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, and garlic).Squeeze the orange juice into the brine, and add the squeezed orange halves.
2. Cutting the chicken
- Butterfly the chicken (cut open through the breast plate and flatten).Clean the chicken from excess fat, skin and any pieces of organs.
3. Marinating
- Place the chicken in a deep pot covered completely with the brine mix, add parsley.Place the chicken in the fridge and let it rest covered for 4 hours.
4. Prepare to roast
- 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.
5. Roast
- Place the chicken skin side up on the roast tray with rack.-If you have a meat thermometerRoast until the thermometer reaches 71 °C [160 °F], start measuring at 1 hour.-If you have a meat thermometerRoast 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.💡 You can place vegetables on the tray to roast alongside the chicken (like potato, carrots, sweet potato, or onions)
6. Serve
- Carve and serve the chicken.
Cook's notes
Why not add some potatoes to the pan and make your dinner in just one step.
Nutrition
Calories: 472kcal | Carbohydrates: 8g | Protein: 25g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 1896mg | Potassium: 431mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1048IU | Vitamin C: 29mg | Calcium: 75mg | Iron: 2mg
