Roasted Chicken

I think that roasted chicken is my favorite meal ever. I love it so much I’d be happy to have it once a week. It has to be served with creamy mashed potatoes and gravy and some sort of veggie – I like it best with corn.

I prepped the chicken with Thomas Keller’s Chicken Brine from Ad Hoc. It was great! Sooo juicy. Not hard to make and defienitly worth it!

5 lemons, halved
24 bay leaves
1 bunch (4 ounces) flat-leaf parsley
1 bunch (1 ounce) thyme
1/2 cup honey
1 head garlic, halved through the equator
1/4 cup black peppercorns
1 cups (10 ounces) kosher salt
2 gallons water

Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to 3 days.

Pour the brine into a container large enough to hold the chicken pieces, add the chicken, and refrigerate for 12 hours. The chicken may be too salty if you brine the chicken for more than 12 hours.

Remove the chicken from the brine, rinse with cold water, pat dry with paper towels and let it rest at room temperature for over an hour. Roast or fry the chicken.

The roasted chicken:

I never really follow a recipe, I just use whatever I have in the house to make it.

The main things I use are:

Chicken stock
Onions
Thyme
Lemons
Garlic
Salt and pepper

 

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