Dry Brine Roast Chicken recipe

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11/30/2011

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A simple and traditional recipe for Dry Brine Roast Chicken.

Ingredients

1 2kg Chicken
2 Tablespoons Salt
1 Medium Onion (quartered)
1 Medium Lemon (quartered)
1 Handful Celery Leaves or other Herbs (optional)

Directions

Rinse the chicken inside and out and at it dry.

Sprinkle the inside of the chicken lightly with salt. Place the chicken on its back and salt the breasts, making sure that the thickest part of the breast meat is well salted.

Turn the chicken to its side and sprinkle with salt, concentrating on the thigh. Flip the bird over and repeat the salting.

Place the chicken into a sealable plastic bag, removing as much air as possible and seal tightly.

Place the chicken breast side up in the refrigerator.

Chill over night.

The next day, turn the chicken over and gently massage the salt mixture on the thighs (you can do this through the bag). Return the bird back to the refrigerator.

On the next day, remove the chicken from the bag. At this point, you won't see any salt crystals on the skin, and there won't be much moisture in the bag, but the skin will still appear somewhat moist.

Place the chicken breast side up on a plate and refrigerate, uncovered, for at least 8 hours or over night.

Remove the chicken from the refrigerator and leave it, undisturbed, so that it can come to room temperature. This should only take 1 hour.

Preheat the oven to 200C.

Place the chicken breast side up in a 22x30cm roasting pan.

Stuff the chicken with the onions, lemons and herbs.

Roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 170-175 degrees Farenheit or 80C , about 1 hour to 1 hour 15 minutes.

Remove the chicken from the oven and let sit for at least 20 minutes so that all of the juices can re-settle and stay in the bird when you cut into it.

Servings

Serves 4

Recipe courtesy of My Man's Belly.

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