Diane's Brined, Slow Roasted Chicken

4 people

Note: This is a 2 day recipe, but very easy.

Ingredients:

  • 3-5 lb. Whole Three Sisters Ranch chicken, but can be used with a half chicken

  • 2 gallons water

  • 1/4 cup salt

  • 1/4 cup sugar

  • handful of fresh or dried herbs ( I use rosemary, tarragon, and parsley)

  • 1 tsp peppercorns

  • Olive oil or softened butter

  • 3-5 cloves of garlic, minced

  • 1 lemon, zested and cut in half

  • Optional: quartered potatoes and onion

How to Cook:

Prepare the brine in a large bowl or pot large enough for the chicken to fit. Mix water, salt, herbs and peppercorns and then heat until the salt and sugar are dissolved. Fully submerge the chicken for 8-18 hours in the fridge.

Remove chicken from brine, pat dry, and discard the brine. Rub the chicken with olive oil or butter and minced herbs.

Place 3-5 cloves of minced garlic, fresh herbs and lemon in the cavity of the chicken.

Preheat oven to 325F.

Roast chicken in a tightly covered dutch oven for 25-30 minutes per pound or until thigh temperature reaches 160-170F. I've also been known to throw in some quartered potatoes and onion.

Remove cover and broil for approximately 3-5 minutes, making sure to rotate so skin gets fully crisped.

Diane Kahanek