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Brined Roasting Chicken Recipe

Brined Roasting Chicken Recipe

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
TOTAL TIME: Prep: 30 min. + marinating Bake: 1 hour 20 min. YIELD:8 servings

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

  • 1. 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.
  • 2. 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.
  • 3. Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together. Brush with oil. Place chicken in a roasting pan.
  • 4. 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).
  • 5. 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.
  • 6. 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 cooked chicken with about 2 tablespoons gravy equals 404 calories, 24 g fat (7 g saturated fat), 134 mg cholesterol, 277 mg sodium, 1 g carbohydrate, trace fiber, 42 g protein.

Wine Pairings

Full-Bodied White Wine

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