Free-Range Roast Chicken
September 22, 2021 • 0 comments
Ingredients
- (1 cup) Salt
- (1/2 cup sugar) Sugar
- (1) Whole free-range chicken
- (3 tbsp) Herb butter (garlic, sage, rosemary, thyme)
- Olive oil
- Salt and pepper
Directions
1. Dissolve salt & sugar in 2 quarts cold water in large container. Immerse chicken and refrigerate until fully seasoned - minimum 1 hour, maximum 4 hours.
2. If you’re planning on cooking immeidately, adjust oven rack to lower-middle position and heat oven to 500F.
3. Remove chicken from brine and rinse with water. Butterfly chicken, flatten breastbone, and stuff the herb butter underneath the skin.
4. Place the chicken in a glass or metal 9x13” baking pan. Rub the top of the chicken with olive oil, and sprinkle with salt and pepper.
5. Place chicken on the top of the broiler pan. Roast until spotty brown, about 20 minutes.
6. Rotate pan and continue to roast until skin has crisped and turned deep brown - 20-25 minutes longer or until done. Remove from pan and let rest 10 minutes.