Brined Roast Chicken - BigOven 173499
Brined Roast Chicken

Brined Roast Chicken

Ready in 45 minutes
41 review(s) averaging 4.8. 98% would make again

Top-ranked recipe named "Brined Roast Chicken"

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The secret to perfect roasted chicken is to brine the bird, let it air-dry in the fridge, then cook it first at high heat, then at moderate heat. Brining is an age-old technique that adds moisture and enhances taste by infusing the meat with flavor, rather than simply seasoning the skin. Air-drying insures a dry bird going into the oven and extra-crisp skin after roasting, and varying the oven temperature crisps the skin without drying out the meat.

"Tried this a couple of weeks ago and it was the best! I had no idea you could cook chicken at 500 degrees! I added cardamom, clove, cinnamon sticks, coriander, and bay leaves to the brine & soaked it overnight. I didn't have time to let it dry, but it was still the juiciest, most flavorful roast chicken I've ever had. Trying this again tomorrow & will dry it this time--can't wait. "

- cakiest

Ingredients

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For the Brine:
1 cup Kosher salt; or 1/2 cup plain salt
1 quart Hot water
3 quarts Cold water
For the Chicken:
1 2.5-lb Free-range chicken; - giblets reserved for another use (up to 3-lb)
2 tablespoons Unsalted butter; - at room temperature
Fresh ground black pepper; - to taste
1 bunch Flat-leaf parsley
1 Bay leaf
6 sprigs Marjoram
1 large Lemon; - cut into wedges
1 large Shallot; - peeled and sliced

Original recipe makes 4

Servings  

Preparation

Brining the chicken: In a food-grade plastic container or stainless-steel bowl large enough to hold the chicken, stir and dissolve the salt in the hot water. Add the cold water and stir. Rinse the chicken, then submerge it in the brine. (The chicken must be completely submerged in the solution during the brining process. Place a heavy ceramic plate or bowl on top of the bird to prevent it from floating in the brine.) Cover and refrigerate for 1 to 3 hours, the longer the better. Pour off the brine and rinse the chicken well under cold running water, then dry it thoroughly with paper towels, inside and out. For extra-crispy skin, place the brined bird on a wire rack set over a rimmed baking sheet and return to the refrigerator to air-dry, uncovered, for at least another hour, or overnight, before roasting.

Roasting the chicken: To assure even cooking, remove chicken from refrigerator, and let stand at room temperature for 30 minutes. Place oven rack in center position and preheat the oven to 500 degrees F.

Rub the chicken with the butter and season inside and out with pepper. Place the parsley, bay leaf, marjoram, lemon, and shallot in the chicken''s cavity. Truss the chicken (use string or skewers). Place the chicken on a rack set inside a roasting pan. Roast the chicken until the skin just begins to brown, about 20 minutes, then reduce the temperature to 350 degrees F. Continue cooking the chicken until the thigh juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170 degrees F, about 20 to 30 minutes more. Transfer the chicken to a warmed platter, cover loosely with aluminum foil and let rest for 10 to 15 minutes before carving and serving.

Notes

Brining does have one adverse effect on chicken...it adds moisture to the skin as well as the flesh which can prevent the skin from browning or crisping when roasting. Air-drying solves this problem. Letting the brined chicken dry, uncovered, in the refrigerator allows surface moisture to evaporate, making the skin visibly more dry and taut and promotes crispness when cooked. Although this step is optional, it?s well worth the extra trouble. For the best results, air-dry the brined chicken overnight.

The roasting times stated in this recipe may appear low; but brined meat tends to cook faster than unbrined meat. Some people believe that the water added to meat through the brining process conducts more heat, resulting in a faster cooking time. More likely, the denatured meat proteins are partially "cooked" by the brining process, so the heat has less work to do and the meat cooks faster. So, if you're used to cooking an unbrined chicken for a certain length of time, start checking the internal temperature about 2/3 of the way into your normal cooking time. Just be sure to use an instant-read thermometer to accurately check for doneness.

Credits

Added on Award Medal
Verified by stevemur

photo by gdickens3 gdickens3

Crispy skin on outside, super moist on inside!! photo by Cheryllff Cheryllff

Once you’ve experienced a brined roast chicken, it's nearly impossible to go back to any other method. photo by sgrishka sgrishka

Air-drying and varying the oven temperature are the secrets to extra-crispy skin, while brining is the secret to succulent, flavorful meat. photo by sgrishka sgrishka

Brining makes this chicken incredibly flavorful and juicy! photo by sgrishka sgrishka

Calories Per Serving: 467 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Brined Roast Chicken All 41 reviews

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vanzdeez 2 months ago
faileta 2 months ago
Excellent recipe! The chicken was juicy and tender inside while the skin was crispy.
cooknas 6 months ago
This has become a house favorite. Perfect every time. I use the carcass and drippings to make equally wonderful broth. Thanks, Sgrishka!
pabrich6 8 months ago
This was delicious. Worth the extra prep time. I used rosemary, as I had it on hand. Super juicy. Thanks!
Gbishop34 8 months ago
This is the best chicken I have ever made, it just melted in my mouth. If I could give more stars I'd give a million! I didn't even let it dry, I rinsed it, patted it dry and stuck that sucker in the oven.. Delish ! If you are looking for a good chicken recipe, look no further!!!
Deliverme88 1 year ago
Tried many of your recipes and they're all great! Love the chicken!
Pattyirl329 1 year ago
Oh my gosh! The chicken came out with perfectly crisped skin and juicy, flavorful meat. It’s probably one of the tastiest dinners to have ever come out of my oven.
ellistucker 1 year ago
Haven't done this recipe but I brine my Thanksgiving turkey. I add brown sugar and quartered lemon and orange to brine. Rub the turkey with butter, and orange quarters. Stuff with fresh herbs and shallots. I also bake breast side down high heat short time gets the juices in there. Also I brine turkey for 24 hours. Comes out delicious.
DemonLlama1299 1 year ago
nice dish
srityada 1 year ago
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