Perfectly Roasted Whole Chicken
Makes 4 Servings
INGREDIENTS
- 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
DIRECTIONS
1
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.
2
Once cooled, place chicken into brine for at least 8 hours or overnight.
3
Preheat oven to 425 degrees Fahrenheit
4
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.
5
Rub the outside of the chicken lightly with olive oil and season with salt and pepper.
6
Put chicken on a roasting rack breast side up and place in the oven.
7
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!)
8
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!)
9
Carve, serve, and enjoy the praise of your adoring dinner guests!