Brined Roasting Chicken

Total Time

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


8 servings

Updated: Mar. 18, 2023
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


  • 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


  1. For brine, combine the first 7 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-gallon 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 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.

Nutrition Facts

6 ounces cooked chicken with about 2 tablespoons gravy: 404 calories, 24g fat (7g saturated fat), 134mg cholesterol, 277mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 42g protein.