Brined & Roasted Chicken

I've brined a large turkey before, but last night I brined and roasted a 4 lb. chicken. I have to say, it was one of the best roast chickens I have ever had. Try this recipe, and you will agree! Anxious for Thanksgiving now, because I plan to brine that turkey too!

Ingredients:

1 3-4 lb chicken

1 gallon water

1/2 cup salt 
black peppercorns

1/2 cup sugar 
1 lemon, halved
2 garlic cloves, smashed
fresh rosemary sprig 
2 carrots, halved

2 onions, halved 

2 stalks celery, halved

Directions:

1. Measure a gallon of water into a large pot and add the salt, pepper, sugar, lemon, garlic & rosemary. Immerse the chicken and soak overnight in the refrigerator, 6 to 8 hours.

2. Preheat your oven to 375ºF and turn on your convection fan if you have one.

3. Drain the chicken, rinse it under water, and pat dry. Lay the carrots, onions and celery in the bottom of a roasting pan, forming an elevated rack for the chicken. Season liberally with fresh ground pepper.

4. Roast until golden brown and delicious. The chicken is cooked when a meat thermometer placed in the thickest part of the meat reads 165°F. This will take about an hour or more. Rest the chicken before slicing it. 

I used the carrots, celery and onions from the bottom of the pan to mix in with my mashed potatoes. Yummy! Then made a quick gravy with the pan drippings.

That was one great meal!