Dry Brine:
3 T kosher salt
1-2 T zest of an orange and lemon
2 tsp fresh chopped thyme and rosemary
Mix and spread all over a prepared whole chicken. Place in a bowl in the refrigerator UNCOVERED for 24 -48 hours.
Roast in the oven on a bed of whatever veggies you like with a little wine (1/2 c) and chicken broth (1-2 c) at 375 degrees for 60-90 minutes depending on the size of the chicken. Use a thermometer to check doneness. Let rest tented with foil for at least 10 minutes.
Optional add: garlic salt, paprika or whatever seasoning you would like just before roasting. Can stuff chicken with lemon that you zest and fresh herbs. I like to tie the legs together with kitchen string.
Makes some killer homemade broth with leftovers!!
shared by Char
No comments:
Post a Comment