Dry Brine Roast Chicken Food

DRY BRINED ROAST CHICKEN

Steps:

• Trim excess fat from chicken; pat dry with paper towels.
• Combine salt and baking powder in a small bowl. Sprinkle on both sides of chicken; rub into skin with hands. Refrigerate uncovered for 6 hours.
• Remove chicken from refrigerator one hour before roasting.
• Stuff cavity with lemon and orange halves. Tie legs together with kitchen twine. Rub all over with vegetable oil. Insert temperature probe into thickest part of chicken breast, making sure that it is not touching any bone. Set aside.
• Preheat oven to 425° F.
• Combine potatoes, carrots, and onions in a bowl. Add vegetable oil, salt, and pepper. Stir to combine. Spread on bottom of 12-inch or 14-inch cast iron pan.
• Place prepared chicken in center of vegetables.
• Roast chicken until breast temperature reaches 150° F, and thigh temperature reaches 170° F, about one hour. Remove from oven, and tent with aluminum foil for about 20 minutes.
• Yield: 6 servings.

DRY BRINED ROASTED CHICKEN

Steps:

• Remove chicken from packaging, remove giblet packet from cavity, and pat thoroughly dry with paper towels. Place in a 9x13-inch baking dish.
• 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 cavity. Cover loosely with plastic wrap and refrigerate 1 to 3 days.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken.
• Bake chicken in 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.

DRY-BRINE ROAST CHICKEN

Steps:

• Put all the dry-brine ingredients into a mortar and grind to a fine powder with a pestle, then add to a large bowl. Add the chicken and rub the brine in really well, ensuring it is well covered inside and out. Put a cooling rack over a tray and sit the chicken on top. Chill uncovered in the fridge for at least 4 hours and preferably overnight, but no longer than 24 hours.
• Heat the oven to 220C/fan 200C/gas 6. Pat the chicken all over with kitchen paper, removing as much moisture as possible.
• Put the butter, tarragon and garlic into a bowl with some seasoning and mix well. Carefully pry the skin on the chicken breasts and legs away from the meat with your hand, being careful not to tear the skin. Spread the butter underneath the skin, pushing right down and around the legs.
• Put the onion, carrot and celery into the bottom of the roasting tray and put the chicken on top. Cook for 15 minutes then reduce the oven temperature to 180C/ fan 160C/gas 4 and cook for 1 hour, basting the bird with the butter every so often.
• Put the chicken onto a plate and, with several pieces of tin foil, cover the legs tightly, but don't cover the breasts. Leave for 20 minutes to rest, then carve. Squeeze the lemon into the roasting tin and serve these buttery veg and juices alongside the chicken

ROAST BRINED CHICKEN

Steps:

• Mix together salt, brown sugar, and water in saucepan until sugar and salt dissolve.
• Bring to a boil, then remove from heat, add herb/spices and allow to cool to room temp.
• Place chicken in a food-safe plastic bag and add slices of 1 lemon to the bag or place in the chicken cavity.
• Add the brine to the bag, making sure the chicken is covered completely.
• Seal bag, removing as much air as possible, and refrigerate for 24 hours, agitating brine mixture from time to time.
• The next day, remove chicken from the brine and discard brine.
• Rinse chicken with water and pat dry with paper towels.
• Place chicken in a roasting pan and stuff cavity with additional sliced lemon, fresh thyme sprigs, if desired.
• Tuck additional garlic cloves under the skin of the chicken, if desired.
• Rub skin with unsalted butter and seaon with salt and pepper.
• Roast chicken at 400F until the internal temp reaches 170F and the leg moves easily in the joint, 1 1/2- 2 1/2 hours.

DRY BRINED ROASTED CHICKEN

Steps:

• 1. mix the salt and pepper together. Rinse the chicken and pat dry. Rub the salt and pepper mixture over the chicken. Carefully loosen the skin and tuck the herbs under the skin. Place on a plate and place inside a plastic grocery bag and tie loosely. Store in fridge for up to 3 days.
• 2. Preheat the oven 475 degrees. Pour the chicken stock and wine into a roaster. Remove the herbs and throw them into the roaster. Place the chicken in the roaster.
• 3. Roast breast up for 45 minutes. Turn the chicken and roast another 30 minutes or until no longer pink. Let the chicken rest for 20 minutes then carve.