Best Roast Chicken

Have you ever tried Alton Browns turkey recipe? If you haven't, you simply must. It's better than any turkey ever. Do you hear me? e.v.e.r.

And, you can take the same recipe and apply it to a chicken - with a few minor tweaks.





So, here is the famous Alton Brown recipe.

Read it, save it, make it. You won't regret it.

The secret is in the brine.

So, here are the ingredients. Although, I like to change up the aromatics and the seasonings I put in the bring. The main points you need are the salt, sugar and stock in the brine. Whatever else you add to it is up to you and the flavor you want. I keep the brine simple for the chicken, it doesn't need much.

For the brine:

• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns

For the aromatics:

• 3 lemons, cut in half.
• 1 bunch of rosemary.
• 1 cup water
• Canola oil

First, thaw the chicken in the fridge.

Combine the brine ingredients in a stock pot. Bring to a boil and then allow to cool in the fridge.

I have a small cooler that I place my chicken in, and then cover with the brine mixture. The cooler fits in my fridge (it's like one of those little Ocsar type ones) This is why I don't have a need for the ice water from Alton's recipe - I let my mixture completely chill in the fridge and I don't have a need for extra liquid.

So, place the chicken in the cooler first (don't forget to remove the gizzards & neck first) and then pour the brine over it.

Let that sit for 6-8 hours. It doesn't need to go any longer or you'll have a salty bird. You can probably get away with 4.

Take the chicken out of the brine, rinse it off and pat it dry. Place on a roasting rack. Make a shield out of foil for the breast section and set aside (see the how to video here)

Stuff with aromatics.

Tuck wings under and coat the bird with canola oil.

Stick an oven safe thermometer in the thickest part of the bird.

Roast at 475 for 20 minutes.

Remove from oven and cover the breast of the chicken with foil breast plate you made earlier.

Reduce the oven to 375 and roast until the thermometer reaches 170 degrees at the thickest part of the meat.

As a general rule it takes about 20 minutes per pound but it really is best to use a meat thermometer. Once you take the chicken out of the oven the temperature will continue to rise to closer to 180 and the juices will settle.

I know it seems like a lot of work for a chicken, but trust me it is SOOOO worth the effort.  A few hours work on this and you'll be able to transform it into a few meals, like this or this or maybe it's a little chilly and you need this.  Or, Monday night when you're beat and it's bath night and you have 5 minutes to prepare dinner, you could make this or this or this.   Happy cooking!