I have never roasted a chicken after brining it first but I have heard that it is one of the very best methods. So, I bought a whole chicken (not live, obviously)and decided to give it a try!
How to brine a whole chicken-wet brine method
Who knew there were two different ways to brine a chicken? I sure didn’t.
Chicken brine in a pot with a whole chicken, lemons, herbs, and spices.
- 8 cups of water
- 1/2 cup kosher salt do not use table salt
- 1/4 cup honey
- 3 dried bay leaves
- 5 cloves of garlic smashed and peeled
- 1 tablespoon whole black peppercorns
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 3 sprigs fresh parsley
- 2 lemons sliced
- 4 lb whole chicken
- Place the water, salt, honey, bay leaves, garlic, peppercorns, rosemary, thyme, parsley and lemons in a large pot. Bring to a simmer over medium heat.
- Cook for 3-4 minutes or until the salt has dissolved.
- Turn off the heat and cool completely.
- Add the chicken to the cooled brine. Make sure the chicken is completely submerged.
- Cover the pot and refrigerate for 8-24 hours.
- Remove the chicken from the brine and rinse with cool water; pat dry with paper towels. Proceed with roasting, smoking or frying the chicken.
How to brine a chicken- dry brine method
Dry Brined Roasted Chicken
- 1 whole chicken
- 2 tablespoons salt, or as needed
- 2 teaspoons grated orange zest
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Remove chicken from packaging, remove giblet packet from the cavity, and pat thoroughly dry with paper towels. Place in a 9×13-inch baking dish.
- Mix salt, orange zest, rosemary, and thyme together in a small bowl; rub 3/4 of the mixture all over outside of chicken; rub remaining mixture inside the cavity. Cover loosely with plastic wrap and refrigerate 1 to 3 days.
How to roast a chicken
Roasting a chicken after the brining process
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken.
- Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, 2 to 2 1/2 hours depending on size. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before carving.
Consider pairing your beautifully roasted chicken with this delicious side dish!
- 4 tablespoons unsalted butter, divided, plus more for the baking dish
- 2 pounds yellow summer squash (about 4 large), quartered lengthwise then thinly sliced
- 1 small sweet onion, diced, such as Vidalia (about 1 cup)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs
- 2 cups grated sharp Cheddar cheese (8 ounces), divided
- 1/4 cup heavy cream or half-and-half
- 1/4 cup mayonnaise, preferably Duke’s
- 1/4 teaspoon cayenne pepper
- 20 round butter crackers, such as Ritz, crushed (about 1 cup)
- Heat the oven and butter a baking dish. Arrange a rack in the middle of the oven and heat to 350°F. Butter a 2-quart or 8×8-inch baking dish and set aside.
- Cook the squash and onion until softened. Meanwhile, melt 2 tablespoons of butter in a large skillet over medium heat. Add the squash, onion, salt, and pepper, and cook until tender, about 10 minutes.
- Whisk the eggs, mayonnaise, and cheese together. Whisk the eggs, 1 cup of the cheese, cream, mayonnaise, and cayenne pepper together in a large bowl.
- Stir in the squash and onions. Use a slotted spoon to transfer the squash and onions into the bowl of eggs and cheese and stir to combine.
- Coat the crackers in melted butter. Pour off any liquid in the skillet. Melt the remaining 2 tablespoons butter in the skillet over medium heat, then add the crackers and stir to coat.
- Top the casserole with cheese and crackers. Sprinkle the remaining 1 cup cheese over the casserole, then sprinkle with the crackers.
- Bake until browned and bubbly. Bake until browned and bubbly, about 30 minutes. Let cool 10 minutes before serving.