Whole Chicken
Whole Chicken Brined and Roasted
Brine Ingredients:
- 5L water
- 1-1/2 cup salt
- 2 tbsp black pepper
- 2 tbsp mustard seed
- 1 bunch thyme
- 1 bunch rosemary
Method:
- Combine all ingredients into large pot, bring to boil, whisk, cool
- Add chicken making sure the chicken is fully submerged
- Refrigerate for at least 24 hours (48 ideally). Pull chicken from brine and pat dry with towel
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Place back in fridge on a rack for 12 hours allowing skin to dry out.
Roasting:
- In a small roasting pan or skillet place chicken breasts side up
- Rub small amount of oil all over the chicken with a small amount of salt
- Roast at 320 for 35min rotating pan every 10-12 minutes
- Crank oven up to 450 for last 10 minutes while basting with fat that has rendered off the bird
- Once skin is golden brown and crispy let the chicken rest for 20 minutes
- Carve and enjoy!