Best Brined Roast Chicken
Photo: Iain Bagwell; Styling: Kevin Crafts
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Brine: 8 Hours
Amount per serving
- Calories: 425
- Calories from fat: 52%
- Protein: 43g
- Fat: 25g
- Saturated fat: 6.8g
- Carbohydrate: 5.4g
- Fiber: 0.8g
- Sodium: 0.0mg
- Cholesterol: 134mg
- Chinese Star Anise-Orange Brine or
- Mexican Tropical Chile Brine
- 1 chicken, 3* to 4 1/2 lbs., lumps of fat and tail removed, rinsed
- About 1 tbsp. peanut or vegetable oil
- 1. Prepare brine. Put chicken breast-down in brine, weight with a small plate, cover, and chill at least 8 and up to 12 hours.
- 2. Drain chicken (discard brine) and pat completely dry inside and out. Rub chicken all over with oil, then set breast-up on a V-shaped rack in a 12- by 17-in. roasting pan; tuck wing tips under if you like. Let chicken stand at room temperature 30 minutes. Meanwhile, preheat oven to 400°.
- 3. Roast until an instant-read thermometer inserted horizontally through thickest part of breast reaches 160°, 45 to 55 minutes for a smaller bird or 1 to 1 1/4 hours for a larger one; after 30 minutes, if any areas start to get dark, tent them with foil. Transfer chicken to a warm platter and let stand in a warm place about 10 minutes.
- 4. Serve chicken with accompaniments.
- *To find small (uncooked) chickens, try markets that roast rotisserie birds (which are small) on-site.
- Make ahead: Up to 1 day, brine chicken as directed, then drain and chill.
- Nutritional analysis per serving for Mexican Chicken: 411 Cal., 55% (224 cal.) from fat; 43g Protein; 25g Fat (6.8 g sat.); 1.9g Carbo (0.5g Fiber); Sodium n/a; 134mg Chol
- Note: Nutritional analysis is per serving for Chinese Chicken.
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