Description
This recipe guides you through the process of brining a whole chicken to ensure a juicy, flavorful roast. The chicken is soaked in a herb-infused saltwater brine for 12 to 24 hours, then roasted to perfection with a butter baste that crisps the skin and locks in moisture for a succulent result.
Ingredients
Scale
Brine Ingredients
- 2 litres / 2 quarts water (cold tap water)
- 1/3 cup kosher or cooking salt (NOT table salt)
- 2 lemons, quartered
- 10 sprigs fresh parsley
- 7 sprigs thyme
- 2 sprigs rosemary
- 5 bay leaves (fresh or 3 dried)
- 1/4 cup honey
- 6 garlic cloves, smashed
- 1 tbsp black peppercorns
Chicken and Finishing
- 1.5 – 2 kg / 3-4 lb whole chicken
- 3 tbsp / 40g butter, melted
- Salt and pepper to season
Instructions
- Prepare the Brine: Pour about one-third of the cold water into a large pot containing all the brine ingredients except the chicken. Bring the mixture to a boil and stir for 1 minute to dissolve the salt completely.
- Cool the Brine: Remove the pot from heat and add the remaining two-thirds of the cold water. Allow the brine to cool completely; this usually takes about 30 minutes at room temperature and then refrigerate for at least 1.5 hours to ensure it’s fully chilled. Do not add chicken until the brine is completely cold to prevent bacterial growth.
- Brine the Chicken: Flip the chicken upside down so legs and breast are on the underside. Submerge the chicken in the prepared cold brine, cover the container, and refrigerate for 12 to 24 hours. It’s fine if the underside doesn’t stay submerged as long as the breast side remains under the liquid.
- Prepare for Roasting: Remove the chicken from the brine and pat it dry thoroughly to eliminate excess moisture. Tie the legs with kitchen string if desired and tuck the wings underneath the bird.
- Butter and Season: Drizzle or brush most of the melted butter all over the chicken, including the underside. The butter will solidify quickly upon contact with the cold skin. Lightly sprinkle with freshly ground black pepper and just a tiny pinch of salt since the brine has already seasoned the chicken well. Place the bird on a rack set inside a heavy-based roasting tray and let it sit at room temperature for 20 minutes.
- Preheat the Oven: Set a fan-forced oven to 220°C (430°F) to preheat.
- Roast the Chicken: Lower the oven temperature to 180°C (350°F) and roast the chicken for 50 minutes to 1 hour. Check the internal temperature at the joint between leg and thigh; it should read 75°C (165°F), or observe that the juices run clear when pierced.
- Monitor Browning: Around 45 minutes into roasting, rotate the pan for even browning and brush the top of the chicken with the remaining melted butter.
- Rest the Chicken: Remove the chicken from the oven, transfer it from the roasting tray, and loosely cover with foil. Let it rest for 10 to 15 minutes to redistribute the juices evenly inside the meat.
- Serve and Garnish: Serve the chicken with a light drizzle of the pan juices—use sparingly due to salt content. Alternatively, prepare a gravy with the roasting pan drippings while the chicken rests.
Notes
- Use kosher or coarse cooking salt as table salt can make the brine too salty.
- Cool the brine thoroughly before adding the chicken to prevent bacteria growth.
- Flipping the chicken upside down before brining helps season the breast more thoroughly.
- Butter basting during roasting adds flavor and promotes beautiful browning of the skin.
- Internal temperature measurement is critical for food safety and optimum juiciness.
- Resting the chicken after roasting ensures the juices redistribute and the meat remains moist.
- Be cautious when using pan juices for serving, as the brine adds considerable saltiness.
- For extra flavor, use the pan drippings to make a gravy while the chicken rests.
- Prep Time: 20 minutes (plus 12-24 hours for brining)
- Cook Time: 50 to 60 minutes
- Category: Roasting
- Method: Roasting
- Cuisine: American
Keywords: brined chicken, roasted chicken, juicy roast chicken, herb brine, whole chicken recipe
