How to Brine and Roast a Whole Chicken

Updated at: Thu, 17 Aug 2023 09:51:03 GMT

Step 1

Add all brine ingredients to a large container (6 liter capacity or more). Add a gallon of water. Whisk to mix.

Step 2

Add the chicken to the brine. Keep it submerged. (Try adding a lid and a container to keep it submerged.)

Step 3

Brine the chicken for at least 3 hours (preferably overnight).

Step 4

When chicken is done brining, preheat oven to 350F.

Step 5

Remove the chicken from the brine and pat it down (don't wash the brine off). Tuck the wings underneath. Fold the legs together. You could use kitchen twine to keep them together. Alternatively, slice a small hole in the skin next to one of the legs and slide the end of the opposite leg through it to keep them together.

Step 6

Place the chicken in a roasting pan, preferably one with a grate on the bottom to allow even roasting. If roasting pan does not have a grate, make sure the roasting pan is well-greased.

Step 7

Place in the preheated oven and roast at 350F for about 45-50 minutes.

Step 8

When done, the internal temperature at the thickest part of the chicken should read 165-170F. The juices should run clear when pierced with a knife or skewer. The leg joints should be nice and loose.

Step 9

Allow chicken to rest for 10 minutes before carving.

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