Roasted Chicken

brined chicken

Brining is the secret ingredient to a deliciously moist whole chicken. It adds flavor and reduces the cooking time, and if you’ve never tried it you must! These instructions are from America’s Test Kitchen. (You don’t need to brine a kosher chicken because it comes salted.)

Put your shallow roasting pan in the oven and preheat it to 425.

My chicken was about 3 1/2 pounds. After I brined it and let it air dry in the refrigerator, I brushed each side of the skin with 2 T of melted butter and then salt and pepper (to taste).

Then I placed my oiled V-rack in my preheated roasting pan and placed the bird breast side down.

Bake for 30 minutes and then flip the chicken to be breast side up. I just used tongs and grabbed the chicken through the cavity. You can use a couple paper towels to assist if you need.

Bake for another 30 minutes or until the breast registers at 165 and the thigh registers at 175. Transfer it to a cutting board and let it rest 10 minutes before you carve and serve.

This recipe makes the most beautiful skin. I wish I had taken a picture of the whole bird, and I will next time and update this post.

3 1/2 lb bird roasts 55-60 minutes

4 lb bird roasts 60-65 minutes

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