Roast Brined Chicken

Total Time: 26 hrs Preparation Time: 24 hrs Cook Time: 2 hrs

Ingredients

• Servings: 4
• 3 -5 lbs whole roasting chickens
• 1 -2 lemon, sliced
• fresh thyme sprig (optional)
• peeled whole cloves garlic (optional)
• salt
• pepper
• unsalted butter
• 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

Recipe

• 1 mix together salt, brown sugar, and water in saucepan until sugar and salt dissolve.
• 2 bring to a boil, then remove from heat, add herb/spices and allow to cool to room temp.
• 3 place chicken in a food-safe plastic bag and add slices of 1 lemon to the bag or place in the chicken cavity.
• 4 add the brine to the bag, making sure the chicken is covered completely.
• 5 seal bag, removing as much air as possible, and refrigerate for 24 hours, agitating brine mixture from time to time.
• 6 the next day, remove chicken from the brine and discard brine.
• 7 rinse chicken with water and pat dry with paper towels.
• 8 place chicken in a roasting pan and stuff cavity with additional sliced lemon, fresh thyme sprigs, if desired.
• 9 tuck additional garlic cloves under the skin of the chicken, if desired.
• 10 rub skin with unsalted butter and seaon with salt and pepper.
• 11 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.