Saturday, June 10, 2023

How to brine and roast a chicken

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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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.

How to brine a whole chicken-wet brine method

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
  1. 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.
  2. Cook for 3-4 minutes or until the salt has dissolved.
  3. Turn off the heat and cool completely.
  4. Add the chicken to the cooled brine. Make sure the chicken is completely submerged.
  5. Cover the pot and refrigerate for 8-24 hours.
  6. Remove the chicken from the brine and rinse with cool water; pat dry with paper towels. Proceed with roasting, smoking or frying the chicken.
Roast a chicken.How to brine a whole chicken-wet brine method

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
  1. 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.
  2. 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

  1. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken.
  2. 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.
How to brine a whole chicken-wet brine method

Consider pairing your beautifully roasted chicken with this delicious side dish!

Squash Casserole

  • 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)
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Top the casserole with cheese and crackers. Sprinkle the remaining 1 cup cheese over the casserole, then sprinkle with the crackers.
  7. Bake until browned and bubbly. Bake until browned and bubbly, about 30 minutes. Let cool 10 minutes before serving.

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