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Cook1 hr 15 mins
This simple roast produces a crispy skin and juicy meat with a slight hint of herbs. Goes great with all the traditional chicken side dishes. (Do not baste when cooking)
- Boil all but the chicken in 1 qt. water for 20 minutes.
- Allow to cool and pour into pot large enough to hold the entire chicken.
- Add the chicken and enough cold water to cover. DO NOT PUT THE CHICKEN IN WARM OR HOT BRINE.
- Cover and refrigerate 24 hours.
- Drain and pat the chicken dry, removing any of the spice-pak contents.
- Roast, uncovered in 350 degree oven for 60-80 minutes, depending on the weight.
Really moist. I Bar B Q'd it in a Weber charcoal cooker.
Delicious, unusual flavor. I've made this twice so far using "pickling spice" and the flavor is different than other roasted chickens I've made. It definitely needs a whole day in the marinade. The second time I made it I left it in for a shorter period of time and the flavor was not as robust. Thanks, Chef Blade, this one's a keeper!
This chicken turned out perfectly! I placed some thick onion slices in the bottom of my iron skillet and roasted the chicken on top of those. I made a gravy out of the drippings using some of the onions as well as a splash of white wine. Served with rice pilaf and roasted broccoli. This chicken was so moist and juicy, and the skin was so crispy. Exactly what we were looking for. Brining poultry is the way to go, as I've done this with turkeys for Thanksgiving with wonderful results as well. Will definitely do this one again. Thanks!