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Brined Roasting Chicken Recipe

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I discovered the art of brining turkey a few years ago and transferred the technique to roasting a whole chicken. I guarantee you will have a moist bird and rich flavorful gravy from the pan drippings. -Julie Noyes Louisville,Kentucky

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Brined Roasting Chicken Recipe

Prep: 30 min. + marinating Bake: 1 hour 20 min.

Yield: 8 Servings

30 80 110

Ingredients

8 cups warm water
1/2 cup kosher salt
1/4 cup packed brown sugar
3 tablespoons molasses
1 tablespoon whole peppercorns, crushed
1 tablespoon whole allspice, crushed
2 teaspoons ground ginger
1 roasting chicken (6 to 7 pounds)
4 cups cold water
1 teaspoon canola oil
3/4 to 1 cup chicken broth
1 tablespoon all-purpose flour

Directions

For brine, combine the first seven ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove from the heat. Cool to room temperature.
Remove giblets from chicken; discard. Place cold water in a 2-gal. resealable plastic bag; add chicken. Place in a roasting pan. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times.
Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together. Brush with oil. Place chicken in a roasting pan.
Bake, uncovered, at 350° for 80-90 minutes or until a meat thermometer reads 180°, basting occasionally with pan drippings (cover loosely with foil if chicken browns too quickly).
Remove chicken to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup; skim fat and discard. Add enough broth to measure 1 cup.
In a small saucepan, combine flour and broth mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 8 servings.

Nutritional Facts 6 ounces equals 412 calories, 24 g fat (7 g saturated fat), 134 mg cholesterol, 786 mg sodium, 3 g carbohydrate, trace fiber, 43 g protein.

Originally published as Brined Roasting Chicken in Taste of Home February/March 2005, p30

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Brined Roasting Chicken (7)

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Brined Roasting Chicken

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Reviewed on Oct. 18, 2011 by heidizaksheske

I have made this recipe several times and it is a favorite. The chicken always turns out moist and delicious.

Reviewed on Oct. 17, 2011 by galinthewoods

A good roast chicken recipe.

Reviewed on Jan. 31, 2011 by Liz Provencher

I tried this on a small chicken I picked up to make a special meal for our 1st Wedding Anniversary. It was amazing, it is most definatly something I will be doing again. I was super moist, and had an amazing flavor. My chicken was small, only about 3 pounds, so I halved the recipe, and let it sit in the fridge for about 24 hours. Wonderful taste, and so easy.

Reviewed on Dec. 23, 2010 by Cricket115

fabulous! I will make a turky soup with the left-overs.

Reviewed on Sep. 18, 2010 by teekytee

needs a little something else, but t was good.

Reviewed on Nov. 08, 2009 by swinny

This chicken was very moist. I am thinking about doing this for Thanksgiving.

Reviewed on Sep. 24, 2008 by mleachman

My brother had been raving about 'brine chicken' but when I tried his recipe... nothing. I tried this recipe (which had you cook the brine first, I think that may have made the difference) and it was FANTASTIC! My family raved!