Perfect Brined Roast Chicken

By Charmane Andrews Skillen Perfect Brined Roast Chicken

Perfect Brined Roast Chicken
Serves 6-8

  • 1 gallon water
  • ½ cup s.a.l.t. sisters Pink Himalayan Mineral Salt, medium
  • ½ cup raw cane sugar
  • 1 (3-4 lb) whole chicken
  • Extra Virgin Olive Oil
  • salt and pepper
  • 1 lemon, sliced into quarters
  • 1 onion, sliced into quarters

 

Directions:
In a large stockpot, combine water, Pink Himalayan Mineral Salt and sugar; stir to dissolve. You can heat the water up on the stove to speed up this process, but make sure to let it cool to room temperature before moving on to the next step. Place chicken in the brine, cover, and refrigerate overnight. Drain and pat the chicken dry before roasting.


Preheat the oven to 425°. To roast chicken, lightly oil the skin, then salt and pepper the inside and out of the chicken. Stuff the cavity with lemon and onion quarters. Place the chicken in a roasting pan with ½ cup water. Roast chicken for 1½ hours, or until the juices run clear when you cut between the leg and the thigh. Serve with your favorite side dishes.

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