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BRINED ROASTING CHICKEN RECIPE: HOW TO MAKE IT



Brined Roasting Chicken Recipe: How to Make It image

I discovered the art of brining turkey a few years ago and transferred the technique to roasting a whole chicken. I guarantee you will have a moist bird and rich flavorful gravy from the pan drippings. -Julie Noyes Louisville,Kentucky

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 50 minutes

Prep Time 30 minutes

Cook Time 01 hours 20 minutes

Yield 8 servings.

Number Of Ingredients 12

8 cups warm water
1/2 cup kosher salt
1/4 cup packed brown sugar
3 tablespoons molasses
1 tablespoon whole peppercorns, crushed
1 tablespoon whole allspice, crushed
2 teaspoons ground ginger
1 roasting chicken (6 to 7 pounds)
4 cups cold water
1 teaspoon canola oil
3/4 to 1 cup chicken broth
1 tablespoon all-purpose flour

Steps:

  • For brine, combine the first seven ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove from the heat. Cool to room temperature., Remove giblets from chicken; discard. Place cold water in a 2-gal. resealable plastic bag; add chicken. Place in a roasting pan. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times., Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together. Brush with oil. Place chicken in a roasting pan. , Bake, uncovered, at 350° for 80-90 minutes or until a thermometer reads 180°, basting occasionally with pan drippings (cover loosely with foil if chicken browns too quickly)., Remove chicken to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup; skim fat and discard. Add enough broth to measure 1 cup. , In a small saucepan, combine flour and broth mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 404 calories, FatContent 24g fat (7g saturated fat), CholesterolContent 134mg cholesterol, SodiumContent 277mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 42g protein.

BRINED ROASTING CHICKEN RECIPE: HOW TO MAKE IT



Brined Roasting Chicken Recipe: How to Make It image

I discovered the art of brining turkey a few years ago and transferred the technique to roasting a whole chicken. I guarantee you will have a moist bird and rich flavorful gravy from the pan drippings. -Julie Noyes Louisville,Kentucky

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 50 minutes

Prep Time 30 minutes

Cook Time 01 hours 20 minutes

Yield 8 servings.

Number Of Ingredients 12

8 cups warm water
1/2 cup kosher salt
1/4 cup packed brown sugar
3 tablespoons molasses
1 tablespoon whole peppercorns, crushed
1 tablespoon whole allspice, crushed
2 teaspoons ground ginger
1 roasting chicken (6 to 7 pounds)
4 cups cold water
1 teaspoon canola oil
3/4 to 1 cup chicken broth
1 tablespoon all-purpose flour

Steps:

  • For brine, combine the first seven ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove from the heat. Cool to room temperature., Remove giblets from chicken; discard. Place cold water in a 2-gal. resealable plastic bag; add chicken. Place in a roasting pan. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times., Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together. Brush with oil. Place chicken in a roasting pan. , Bake, uncovered, at 350° for 80-90 minutes or until a thermometer reads 180°, basting occasionally with pan drippings (cover loosely with foil if chicken browns too quickly)., Remove chicken to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup; skim fat and discard. Add enough broth to measure 1 cup. , In a small saucepan, combine flour and broth mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 404 calories, FatContent 24g fat (7g saturated fat), CholesterolContent 134mg cholesterol, SodiumContent 277mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 42g protein.

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