Herb Roasted Chicken

Yield: 6-10 servings

 

Ingredients

 

 

Brine

 

6 cups cold water

 

4 1/2 tablespoons plain salt

 

4 tablespoons Turbinado sugar

 

4 ½ tablespoons lemon juice

 

1 ½ tablespoons grapeseed oil

 

 

For roasting

 

1 whole 6 pound roasting chicken

 

1 teaspoon grapeseed oil

 

14 fresh rosemary twigs approximately 4” long, divided

 

16 fresh basil leaves, divided

 

14 fresh thyme stems approximately 6” long, divided

 

Small white potatoes, peeled

 

Fingerling carrots, peeled and cut in 1” sections

 

Fingerling parsnips, peeled and cut in 1” sections

 

Sweet Hungarian paprika

 

 

Steps

1. Combine brine ingredients and stir until sugar and salt have dissolved.
2. Place chicken, cavity side up, in a tall stock pot.
3. Pour brine over chicken. Be certain to fill chicken cavity.
4. If the chicken is not covered, mix additional brine in 2 cup increments and add until the chicken is covered by the brine.
5. Place in icebox for 24 hours.
6. At the end of the 24 hour period, remove chicken from brine. Discard brine.
7. Pat the exterior of the chicken until the chicken skin is dry.
8. Slide a finger between the chicken skin and the breast meat, dislodging the skin from the meat on each side. Repeat this process along the back and thighs.
9. Slits may be made in the skin at the connection of the thighs and body if necessary to allow the skin and meat to be separated.
10. Oil the fresh thyme, rosemary and basil.
11. Place the sprigs of thyme and rosemary, and basil leaves between the dislodged skin and meat.
12. Place the chicken on a rack over a rimmed baking sheet.
13. Place the chicken in the icebox, uncovered for 48 hours. The skin should pucker, tighten, and in some places. become transparent.
14. Take chicken out of the icebox 30 minutes before roasting.
15. Preheat oven to 450°F.
16. Prepare enough root vegetables to fill the bottom of the roasting pan.
17. Place the 4 sprigs of rosemary, 4 sprigs of thyme and 8 basil leaves on top of the roasting vegetables. Place chicken, breast down on top of herbs. Cut small slits in the loosened skin
18. Roast chicken for 30 minutes. Remove chicken from the oven and turn the chicken over so that it is breast side up.
19. Return to oven and roast for an additional 30 minutes or until the internal temperature of the thigh reaches 165°F.
20. When the chicken juices run clear and the meat reaches 165° F., remove from oven. Plate chicken and tent with foil for 10 minutes.
21. Remove herbs from vegetables and discard herbs.
22. Plate chicken and surround with root vegetables and remaining fresh herbs.
23. Dust vegetables with sweet paprika.
24. Serve.