This roasted chicken remains very juicy due to the brine soak that takes place prior to baking. The chicken is succulent and very flavorful. This recipe is very easy overall and the resulting chicken is far superior to non-brined chicken.
Ingredients: 1 tablespoon butter (for use after brining and trussing),1 cup sliced carrots,1 cup large diced celery,1-4 pound chicken,1/4 cup roughly chopped garlic,1 cup kosher salt,1 cup large diced onion,1 tablespoon red pepper flakes,1 cup sugar,1 gallon water
Instructions: Combine all brining ingredients in a large pot or bowl. Stir well.,Add chicken and make sure it is submerged. Add a little more water if needed.,Refrigerate for about 3 hours.,After you remove the bird from the brine, it is time to truss.,As I mentioned earlier, for even cooking and moisture retention, I recommend that you truss your chicken. It’s pretty easy overall and just requires butcher’s twine.,Again, this video by Michael Ruhlman and Brian Polcyn gives a brief but great demonstration of how to truss a chicken.,After you truss the chicken, smear the outside of the bird with the butter.,Place in a roasting pan breast side down.,About 20 minutes before you’re ready to roast the chicken, pre-heat oven to 400 ºF.,Once the oven is pre-heated, place the roasting pan in the center rack and cook for 40 minutes.,After 40 minutes, add the mirepoix and cook for another 40 minutes. When done, the internal cooking temperature of the chicken should be at least 160 degrees F.,Once the internal temperature of the chicken reaches the proper range, pull the bird from the oven. Allow it to sit 20-25 minutes so the juices can settle.,Carve and serve, preferably with rosemary roasted potatoes.