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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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The juiciest chicken roast ever. I have taken this recipe from Chef at Home Michael Smith and added a touch of my own. Ingredients:
2 quarts water |
1/2 cup salt |
1/2 cup sugar |
1 fresh roasting chicken |
1 chopped onion |
1 chopped parsnip |
2 chopped carrots |
2 stalks of chopped celery |
1 tablespoon olive oil (1 splash) |
9 sprigs fresh thyme |
2 bay leaves |
6 shallots, cut in halves |
browning gravy gravy master (ie) |
Directions:
1. Whisk the salt and sugar into the water until they are completely dissolved, add 3 stalks of Thyme. Place the chicken in a large bowl or pot and cover with the brine. Refrigerate over night or at least 2 hours, then remove it and dry well with a clean towel.
2. Preheat your oven to 350°F Toss the vegetables and onions with oil and a bit of salt and pepper then pour them into a casserole dish or shallow roasting pan along with the bay leaves. Sit the chicken on top and roast until the thermometer reads 160°F instantly in the thickest part of the breast and 165°F in the thigh. Take a brush and brush the Browning Gravy all over the chicken generously and let cook to the desired color.
3. Cooking time depends on the size of your chicken. Use the leftover thyme as garnish.
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