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E-Z Brined Chicken
Recipe by:
Regan
A simple brine, good for all poultry, with the garlic and lemon make this chicken fly.
Ready in 13 hours 30 mins
Added to favorites by 46 cooks
Ingredients
Serves: 6
- 1/2 cup coarse salt
- 1/2 cup sugar
- 2 cups hot water
- 14 cups cold water
- 1 (3 to 5 pound) whole chicken
- 1 tablespoon butter
- Salt and pepper
- 1 onion
- 1 lemon
- 1 head garlic
Preparation method
Prep: 6 hours 30 mins | Cook: 1 hour | Extra time: 6 hours, marinating1.
Combine salt and sugar in a large pot, add hot water to dissolve.
2.
Add cold water, a few cups at a time, mixing well.
3.
Place chicken in brine, ensuring meat is completely covered. Refrigerate at least 6 hours or overnight. Remove chicken from brine. Rinse and pat dry.
4.
Preheat oven to 425 degrees F (220 degrees C).
5.
Rub butter all over chicken, season with salt and pepper to taste.
6.
Quarter the onion and lemon, skin-on, and crush the garlic with the flat of a knife. Stuff inside chicken.
7.
Place chicken in a roasting pan breast-side DOWN and roast at 425 degrees F, about 25 to 30 minutes per pound. Flip chicken breast-side UP for last 1/4 of cooking time.
8.
Chicken is done when internal temperature reaches 185 degrees F. Tent with foil and let rest 5 to 10 minutes before carving.
Provided by: Allrecipes
Last updated:
Feb 22 2013
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