Cajunboy's Chicken Brining and Roasting Recipe

Submitted by cajunboy71

"A quick and simple brine and roasting recipe. The brining helps to keep chicken moist and juicy!"

 

• Ready In: 2hrs 20mins
• Ingredients: 16
• Serves: 4

ingredients

• 8 cups water (warm)
• 1⁄3 cup sugar
• 1⁄3 cup fine sea salt
• 3⁄4 cup soy sauce
• 1⁄4 cup olive oil
• 3 -4 lbs whole chickens
• 1 tablespoon salt (or less)
• 1 tablespoon pepper
• 1⁄8 teaspoon cayenne pepper (or to taste)
• 2 teaspoons garlic powder
• 1⁄2 teaspoon thyme
• 1⁄2 teaspoon rosemary
• 2 tablespoons firm butter
• 1 onion
• 4 -5 garlic cloves
• 14 1⁄2 ounces chicken stock

directions

1. Mix the water, sugar, salt, soy sauce, and olive oil. Stir thoroughly. This makes enough brine for a 3-4 pound roasting chicken. Before submersing chicken in brine, be sure to put some small cuts in the skin and meat of the chicken. This will help the brine to get deeper into the chicken. Also, be sure to remove all giblets and other stuff from the cavity of the chicken before brining.
2. After about 6 hours or so, remove the chicken, rinse it with warm water, then DRY IT WELL both inside and out with a paper towel. You are ready to go. Mix melted butter, vegetable oil, salt, pepper, cayenne, garlic powder, thyme, and rosemary to coat the bird both inside and out. I also put a quartered onion, 2 tbs butter, and some garlic inside the cavity. The can of chicken stock at bottom of pan is good for basting about every 15 minutes. Cook at 350 for about 1 hour and 15 minutes under aluminum foil. Cook another 20 minutes w/ foil off to finish the bird. Make sure that juices run clear and chicken is white throughout. Internal temperature should be 180°F.

Reviews

[Tammy L.]

This recipe taste amazing and so easy!! Love love love it!