Dry Brined And Perfectly Roasted Chicken 🍗
What you'll need
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1
Whole Chicken
3 tablespoons
Unsalted Butter
1 teaspoon
Garlic Powder
1 teaspoon
Black Pepper
1 teaspoon
Dried Thyme
Baking Sheet With Wire Rack
Kitchen String
Meat Thermometer
Buy
1 cup
Water Or White Wine
I’m going to teach you how to dry brine and roast a chicken so it’s tender and perfectly seasoned.
1
Place the chicken on a wired baking sheet, breast side up. Use kitchen shears to trim any excess skin or fat from Henny (aka the chicken).
2
Gently pull the skin up to loosen a bit. Lightly season with salt between the skin and meat. Rub it in and massage around so she’s evenly coated.
3
Make sure to season her legs and thighs as well. Tuck the wings under her back so they’re not flapping all over the place.
4
Place Henny in the fridge uncovered for at least 4 hours or overnight. The salt will season the chicken all the way through. This is dry brining.
5
When you’re ready to cook, mix up 3 tablespoons of softened butter with 1 teaspoon of each- garlic powder, black pepper, and dried thyme.
6
Spoon on the herb butter under the skin and massage it around so that all the chicken meat is coated. Also spread on the top.
7
Use kitchen string to tie her little legs together.
8
Get that bird into a 375F oven on a middle rack. Add some moisture to the bottom of the pan such as water or white wine. Set the time for 50 minutes.
9
After 50 minutes, rotate the chicken for even cooking and browning. Cook for another 30-45 minutes or until the internal temperature reaches 165F.
10
Voila. Remove the chicken from the oven and cover it with foil. Let it rest for 20 minutes before serving. Enjoy.
11
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