Brining meats not only adds the flavors of your choice to the meat, it pretty much ensures that the meat will not dry out. (Yes, if you over cook it, it will be dry, but if cooked properly it will be juicy.) Chicken, turkey and pork all respond well to brining. And the best thing about using a brine, is you can choose the flavor profile. Herbs, spices, maple syrup, tea. Just about anything you can think of. The only thing that is mandatory is salt.
Once the chicken has brined, there is no need to add any seasonings. You can rub a little oil or butter on the skin if you want, but thats optional. I roasted this chicken flat, by cutting up one side of the backbone. This enables the chicken to cook faster.
Herb Brined Roast Chicken
- 1 gallon cold water
- 1 cup kosher salt
- 10 basil leaves
- 5 sprigs of thyme
- 5 peppercorns
- 2 sprigs of rosemary
- 1 bay leaf
- 1 spring of oregano
- 1 3-4 pound roasting chicken
- Pour the water into a large enough bowl or pot to hold the chicken.
- Add the salt, basil, thyme, peppercorns, rosemary, bay leaf and oregano to the water.
- Stir well, until the salt is dissolved.
- Add the chicken, then place a small plate on top to keep the chicken weighted down.
- Brine the chicken overnight.
- When ready to cook the chicken, remove it from the brine and pat the chicken dry.
- Discard the brine.
- Roast the chicken in a preheated 375º F oven for about 70 – 90 minutes, or until the chicken is cooked through.
Preparation time: 10 minute(s)
Cooking time: 1 hour(s) 30 minute(s)