Herb Brined Chicken
Ready in 24 hours (brining overnight & roasting)
Makes 1 whole roasting chicken
Recipe by Courtney Anderson
4 litres of water (more if needed)
¾ cup Himalayan or Sea Salt
⅔ cup Cane Sugar
3 dried Bay Leaves
1 tbsp Tri-coloured Peppercorns
5 crushed Garlic Cloves
3 sprigs fresh Rosemary
3 sprigs fresh Thyme
1 whole Lemon, sliced
- In a large stock pot or Dutch oven, add all ingredients (except chicken), and bring to a simmer on the stove top. Stir until both sugar and salt have fully dissolved Remove from heat and allow to fully cool before adding in whole thawed chicken. (Chicken needs to be fully thawed so the brine can penetrate the meat).
- Add an additional couple cups of water if chicken is not fully submerged in brine. Then cover and refrigerate for 12-24 hours. Once chicken is ready to be removed from brine, drain and discard brine ingredients. Rinse chicken under cold water and dry chicken (allow to air dry for 3 0min or pat dry with cloth or paper towel). Now you are ready for roasting!
- Preheat oven to 350F. Place chicken in a roaster, cover. Roast for 2.5 - 3 hours until meat thermometer reads 180F when inserted into the thigh (not near the bone). Remove chicken from the oven and let rest for 10 minutes prior to carving. The drippings will make excellent gravy.