No ImageThe Best Dry-Brined Roast Chicken

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  1. Nadine

    Thank you Thank you thank you! All the way from Sri Lanka. First time I ever tried roasting a whole chicken. Deeply appreciate the advice on -no thermometer and no baster tips.

  2. Shirley

    Thanks so much. Especially during these times when we are reluctant to go to Costco or even the grocery store and not knowing who is touching these chickens. Just buy a whole uncooked chicken and make your own.


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  3. jeanne

    This chicken came out SO delicious. Let it air dry for 48 hours. Will make roast chicken this way every time.


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  4. Marc

    where are the brining instructions? Weird.

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  5. Dawn

    Wow, this is a great starter recipe. There are only 2 of us, so I adapted it for a game hen. I also wanted to use a vertical roaster. I made the same quantity of rub as for a large chicken. I found my herb racks were out of thyme (need to run to Penzeys), so I used Herbes de Provence instead. We have a Ponderosa lemon tree in the back yard, so I picked a plump lemon – probably at least 50% bigger than most grocery store specimens.

    I followed the preparation as described, except that I used about 1 teaspoon of rub inside the game hen, and one teaspoon under each side of the breast skin. I left it in the fridge for just 2 hours, because we were hungry! I stuck a 1/4 lemon wedge into the center of a wire vertical roaster, as the roaster would be occupying the cavity. I made sure that the cut surface of the lemon was up against the inside of the breast part of the cavity to keep it moist. I put the roaster into a small ceramic roasting dish, with about 1 cup of wine and 1 cup of water – enough to make a 1/4 inch depth of liquid.

    I then parboiled some red and white creamer potatoes for 10 minutes, and tossed them with 2 tablespoons of the rub. Everything went into a 375F oven for 40 minutes until my Thermapen showed 160F in the breast. I did have to tent the upper breast for the last 15 minutes, but that often happens.

    I let the hen rest, and poured the juices into a fat separator. I made some haricot verts, tossed in skillet tomatoes and chopped olives while the game hen rested. I didn’t have the energy to thicken the juices, but when we served half a hen each, I poured the defatted juice over the meat.

    Wow, it was amazing! Using a little of the rub on the potatoes really brought it all together. I have frozen the remaining rub, and will certainly make this again. Two hours in the fridge worked, but if I was a little more organized, I would probably leave it 12 hours or overnight. Nevertheless, it was very moist and utterly delicious – thank you Summer!


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