HOW TO BRINE AND ROAST A CHICKEN! EASY AND DELICIOUS! ❤

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

Prepare the brine by adding 1/2 cup kosher salt to a bowl.

Add 1/2 cup honey to the bowl.

Add 1 teaspoon onion powder and 1 teaspoon garlic powder to the mixture.

Add 1 tablespoon whole peppercorns and 3 bay leaves to the bowl.

Add 3 sprigs of fresh thyme and 3 sprigs of fresh rosemary.

Add a few pieces of onion and slices of 1 whole lemon to the mixture.

Stir the ingredients together until well combined.

Pour 10 cups of boiling water into the mixture and stir until the salt dissolves.

Let the brine simmer for about 5 minutes, then remove from heat and let it cool completely for about 3 hours.

Once cooled, place the whole chicken in a large bowl and pour the brine over it, ensuring it is fully submerged.

If the chicken floats, weigh it down with a heavy lid and cover the bowl.

Refrigerate the chicken in the brine overnight.

The next day, rinse the chicken under cold water in a colander to remove excess brine.

Let the chicken drain well and then dry it thoroughly with paper towels.

Separate the skin from the chicken using your fingers to create pockets for seasoning.

Tie the chicken legs together with butcher's twine for even roasting.

In a bowl, mix together 2 teaspoons smoked paprika, 1.5 teaspoons onion powder, 1.5 teaspoons garlic powder, 1/2 teaspoon sage, pepper, and a little salt.

Add 6 tablespoons of butter to the seasoning mix and combine well to create a rub.

Rub the seasoning mixture all over the chicken, including inside the cavity.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens