Perfectly Roasted Whole Chicken
Makes 4 Servings
- 1 ea Shenandoah Valley Organic Whole Chicken
- 1 gallon Filtered Water
- 1c Salt
- ¼ c Sugar
- 1 Tbsp Garlic Powder
- 1 Tbsp Soy Sauce
- 1 tsp Crushed Red Pepper
- 1 tsp Black Peppercorns
- 3 ea Bay Leaves
- 3 ea Thyme Sprig
Combine all brine ingredients in a large pot and bring to a boil, stirring until salt and sugar are fully dissolved. Once dissolved, remove from heat and allow to cool to room temperature.
Once cooled, place chicken into brine for at least 8 hours or overnight.
Preheat oven to 425 degrees Fahrenheit
Remove chicken from brine and dry extremely well inside and out with kitchen or paper towels. The more moisture you remove prior to cooking will eliminate steam and make for a crispier skin.
Rub the outside of the chicken lightly with olive oil and season with salt and pepper.
Put chicken on a roasting rack breast side up and place in the oven.
After 60 minutes, temp the chicken in the thickest part of the thigh. The chicken is done when the temperature reaches 165 degree Fahrenheit. (Note: Do not open the oven door prior to 60 minutes!)
Once the chicken has reached the correct temperature, move to a cutting board and allow to rest for 15-20 minutes. (Note: Leave the chicken alone during the resting period!)
Carve, serve, and enjoy the praise of your adoring dinner guests!