I've perfected this recipe over that last 20 years and thought it would be time to share this with others. What sets this recipe apart from the ordinary roast chicken is brining the bird prior to cooking. Brining is a way of bringing moisture into a piece of protein- in this case chicken using a salty brine solution. Brining allows meats to retain more moisture during cooking without making it taste salty, All of this is done through the scientific process of osmosis. I'll skip the science lesson and tell you if this isn't the juiciest roast chicken you'll ever make- i'll give you your money back- lol.!
Ingredients:
1 Organic fryer chicken
3/4 Cup kosher or sea salt. Don't use table salt.
1 Carrot diced
1 Stick celery diced
1/2 Sweet Vidalia onion diced
1/2 Stick unsalted butter
2 Tablespoons rosemary
1 Tablespoon paprika
1/2 Tablespoon onion powder
1/2 Tablespoon garlic powder
1/2 teaspoon black pepper
butchers twine
Cooking instructions:
1. Prepare the brine
Combine the 3/4 cups of kosher salt with 4 cups of filtered water in a microwave safe dish and microwave until water boils. Once boiling, remove from the microwave and stir until salt is fully absorbed. You can't do this with room temperature water because the salt will not be completely absorbed. By boiling the water the salt/water mixture becomes "super-saturated" and will still remain absorbed even when the water is cooled.
Pour the salt water mixture in a large metal mixing bowl and add 2 cups of ice cubes. (Choose a bowl that will be large enough to hold the chicken and the salt/water mixture plus about 4 additional cups of fresh water) without overfilling.
Let the ice melt. The mixture should not be warmer than room temperature. Preferably, it should be pretty cold.
Add the chicken to the bowl- breast down and top off with fresh water so that the whole bird is covered.
2. Refrigerate overnight
Cover and refrigerate for 1 to 12 hours. Be careful not to brine for more than 24hrs as the brine will begin to have a reverse effect and draw moisture out of the chicken which would be bad.
3. Prepare the rub
Remove the chicken from the brine, rinse under cold water and pat dry.
In a mortar and pestle combine the Rosemary, paprika, onion powder, garlic powder and pepper and mash the spices together.
4. Apply the rub
Spray the bird with olive oil to help rub adhesion.
Generously rub in the spice mixture all over the bird.
5. Stuff the bird
Combine the carrots, celery and onion is a bowl and along with the butter- stuff the chicken
6. Prep for cooking
Preheat the oven to 325F
While preheating, tie the legs together using butchers twine as well as tucking the wings underneath so they don't flop around
7. Cook
Place the bird in the oven ON IT"S SIDE in a roasting pan with elevated drip tray or rack.
Cook for 30 min then flip the chicken onto it's other side.
After another 30 min flip the chicken breast side up for the remaining cooking time.
Total cooking time will be around 1:30-2:00 depending on the size of the bird. Use a cooking thermometer and remove the bird from the oven 5 degrees before desired doneness. The FDA recommends you cook whole poultry to 180F (82° C) the temperature should be measured in the thigh for accurate temperature. I usually remove it at 170F-175F.
8. Let is rest
Remove the bird at 175F and place a layer of aluminum foil over the bird and cover with a towel. The temperature will rise another 5F.
Let is rest for a minimum of 30minutes- 1 hour is better. DO NOT CUT INTO THE BIRD EARLY, all the juices will leak out!
9. Serve and enjoy
Slice the chicken and serve with cornbread dressing, grilled lime and pepper asparagus, garlic mash and gravy.
Enjoy!
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