DRY BRINE ROAST CHICKEN
This simple dry brine technique results in juicy and flavorful chicken with a crispy skin.
Provided by Kate
Categories Main Course
Time 1h25m
Number Of Ingredients 3
Steps:
- Place the chicken in a baking dish and sprinkle with salt.Set uncovered in the refrigerator for up to 24 hours.
- Preheat oven to 400.Place the chicken on a rack in a roasting or baking pan.
- Roast for approximately 1 hour, or until internal temperature of the chicken reaches 165 degrees in its meatiest part.
- Let rest for 15 minutes before carving and serving.
HOW TO DRY BRINE CHICKEN
This simple dry brine method will give you tender, flavorful chicken with crispy skin every time!
Provided by Brandi Schilhab
Number Of Ingredients 2
Steps:
- Pat chicken completely dry, then set it on a rimmed baking sheet or other dish.
- Salt the chicken with coarse or kosher salt on both sides, and in the cavity.
- Whole chicken: use about 1 teaspoon of salt per pound
- Bone-in, skin-on cuts: use about 3/4 teaspoon of salt per pound
- Boneless, skinless cuts: use about 1/2 teaspoon of salt per pound
- After you've salted the chicken, place it in the refrigerator according to the times below. If refrigerating overnight or longer, place a loose tent of foil or parchment paper over the chicken.- Whole Chicken: 8-24 hours- Bone-In, Skin-On Cuts: 2-12 hours- Boneless, Skinless Chicken Breasts or Thighs: ½-1 hour
- Once the chicken is done brining, cook your chicken as the recipe directs - there is no need to rinse the chicken before cooking!
DRY BRINED ROASTED CHICKEN
After years of dealing with the mess of a wet brine, I came across the technique of dry brining. So easy and so tasty. My family raves about it and I hope yours does too. Use the drippings as a great base for gravy. This method is great on turkey as well!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time P1DT2h30m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 161.3 calories, Carbohydrate 0.3 g, Cholesterol 71.8 mg, Fat 6.4 g, Fiber 0.2 g, Protein 24 g, SaturatedFat 1.7 g, Sodium 1816.1 mg
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