BRINED ROASTING CHICKEN
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
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- 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., 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., Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together. Brush with oil. Place chicken in a roasting pan. , 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)., 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. , 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 : Calories 404 calories, Fat 24g fat (7g saturated fat), Cholesterol 134mg cholesterol, Sodium 277mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 42g protein.
BRINED ROAST CHICKEN
The juiciest chicken roast ever. I have taken this recipe from Chef at Home Michael Smith and added a touch of my own.
Provided by badboy_ian
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Whisk the salt and sugar into the water until they are completely dissolved, add 3 stalks of Thyme. Place the chicken in a large bowl or pot and cover with the brine. Refrigerate over night or at least 2 hours, then remove it and dry well with a clean towel.
- Preheat your oven to 350°F Toss the vegetables and onions with oil and a bit of salt and pepper then pour them into a casserole dish or shallow roasting pan along with the bay leaves. Sit the chicken on top and roast until the thermometer reads 160°F instantly in the thickest part of the breast and 165°F in the thigh. Take a brush and brush the Browning Gravy all over the chicken generously and let cook to the desired color.
- Cooking time depends on the size of your chicken. Use the leftover thyme as garnish.
Nutrition Facts : Calories 333.2, Fat 15.2, SaturatedFat 3.8, Cholesterol 53.5, Sodium 14252.8, Carbohydrate 36.1, Fiber 1.6, Sugar 27.9, Protein 14
BRINED ROASTED CHICKEN - 500 DEGREES
Crispy and tender. I count soak time as passive cooking time, and do most of the prep while chicken is soaking.
Provided by Sweetiebarbara
Categories Whole Chicken
Time 4h
Yield 1 baked chicken, 6 serving(s)
Number Of Ingredients 10
Steps:
- Thoroughly dissolve sugar and salt into water.
- Soak chicken in brine for 1-3 hours (in refrigerator).
- Mix softened (room temperature) butter with herbs while chicken is in brine.
- Thoroughly rinse chicken and allow to drain, pat dry.
- Cut backbone out of chicken and flatten bird.
- Spray bottom part of broiler pan with vegetable oil.
- Scrub potatoes and cut into small bite sized pieces.
- Place potatoes in pan.
- Place flattened bird in top part of broiler pan, over potatoes.
- Loosen skin from flesh.
- Place herb butter between skin and flesh.
- Bake in hot oven (500 degrees) for 45 minutes to an hour. (or more, if potatoes are not browned).
- Serve with cooked spinach and hot crusty bread.
Nutrition Facts : Calories 727.4, Fat 38.8, SaturatedFat 16.4, Cholesterol 147.6, Sodium 9663.6, Carbohydrate 66.5, Fiber 4.2, Sugar 34.8, Protein 29.1
ROASTED BRINED CHICKEN
I looked at several recipes for brining and roasting a chicken. I did not find one that I liked but did like several parts of different recipes so I made up my own. I had never brines before and WOW what a difference. My DH was shocked as was I at how moist the chicken was.
Provided by Huskergirl
Categories Whole Chicken
Time P1DT1h
Yield 1 chicken, 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients for brine in a container and place whole washed bird in liquid make sure it is completely immersed. Refrigerate over night. Next morning take bird out of brine, rinse and pat dry. Add seasoning to skin of bird and place back in fridge until ready to roast.
- I roasted my chicken for 60 minutes at 400 degrees.
Nutrition Facts : Calories 62.7, Fat 0.1, Sodium 10626.3, Carbohydrate 15.9, Fiber 0.8, Sugar 12.6, Protein 0.6
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