Prep 24 hrs
Cook 2 hrs
Makes a moist chicken with a simple mild herb flavor.
- 3 -5 lbs whole roasting chickens
- 1 -2 lemon, sliced
- fresh thyme sprig (optional)
- peeled whole cloves garlic (optional)
- unsalted butter
For the Brine
- 1 tablespoon black peppercorns
- 1 -2 sprig fresh thyme
- 3 bay leaves
- 4 cloves garlic, sliced
- 4 cups water
- 1⁄2 cup light brown sugar, packed
- 1⁄2 cup kosher salt
- Mix together salt, brown sugar, and water in saucepan until sugar and salt dissolve.
- Bring to a boil, then remove from heat, add herb/spices and allow to cool to room temp.
- Place chicken in a food-safe plastic bag and add slices of 1 lemon to the bag or place in the chicken cavity.
- Add the brine to the bag, making sure the chicken is covered completely.
- Seal bag, removing as much air as possible, and refrigerate for 24 hours, agitating brine mixture from time to time.
- The next day, remove chicken from the brine and discard brine.
- Rinse chicken with water and pat dry with paper towels.
- Place chicken in a roasting pan and stuff cavity with additional sliced lemon, fresh thyme sprigs, if desired.
- Tuck additional garlic cloves under the skin of the chicken, if desired.
- Rub skin with unsalted butter and seaon with salt and pepper.
- Roast chicken at 400F until the internal temp reaches 170F and the leg moves easily in the joint, 1 1/2- 2 1/2 hours.
Have made this at least 3 times now. Definitely do not add more salt before roasting! Still quite tasty, but the extra salt on the skin made it inedible, and the skin is my favourite part!
The meat was tender, juicy, and flavorful but VERY SALTY!!! I tried to be really conscious to rinse it very well, but maybe still didn't rinse for long enough... Tasty, but not for those with high blood pressure!
This was incredible. I used dried thyme and not as much garlic only cause I ran out . The meat was so tender and juicy. Made for PRMR