Brined Roast Chicken
photo by badboy_ian
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 2 quarts water
- 1⁄2 cup salt
- 1⁄2 cup sugar
- 1 fresh roasting chicken
- 1 chopped onion
- 1 chopped parsnip
- 2 chopped carrots
- 2 stalks of chopped celery
- 1 tablespoon olive oil (1 splash)
- 9 sprigs fresh thyme
- 2 bay leaves
- 6 shallots, cut in halves
- browning gravy Gravy Master (ie)
directions
- Whisk the salt and sugar into the water until they are completely dissolved, add 3 stalks of Thyme. Place the chicken in a large bowl or pot and cover with the brine. Refrigerate over night or at least 2 hours, then remove it and dry well with a clean towel.
- Preheat your oven to 350°F Toss the vegetables and onions with oil and a bit of salt and pepper then pour them into a casserole dish or shallow roasting pan along with the bay leaves. Sit the chicken on top and roast until the thermometer reads 160°F instantly in the thickest part of the breast and 165°F in the thigh. Take a brush and brush the Browning Gravy all over the chicken generously and let cook to the desired color.
- Cooking time depends on the size of your chicken. Use the leftover thyme as garnish.
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