Michael Symon's Fact or Fiction Roast Chicken
Fact or Fiction Roast Chicken Recipe: A flawless chicken recipe perfect for a weeknight dinner or casual party.
- 3-4 pound Whole Chicken
- 4 1/2 quarts Water
- 1 cup packed Brown Sugar
- Kosher Salt
- freshly ground Pepper
- 1 tablespoon Granulated Sugar
- 1 Lemon (thinly sliced and seeded)
- 2 fresh Bay Leaves
- 1 small Onion (peeled and quartered)
- 3 Garlic cloves (peeled)
- 1 small bunch fresh Thyme
- 2 tablespoons Olive Oil
Chat N' Chew: Ultimate Kitchen Creations
4 1/2 quarts Water
1 cup packed Brown Sugar
3-4 pound Whole Chicken
To Brine Chicken: In a small saucepan, combine 2 cups of the water, 1 cup kosher salt, brown sugar, and bring to a boil over high heat, stirring to dissolve the salt and sugar. Pour into a large pot or other container and add the remaining 4 quarts cool water. Allow to cool completely. Stir to mix well, add the chicken, cover, and refrigerate overnight.
1 tablespoon Granulated Sugar
Or To Season the Chicken Overnight: Season the chicken all over with salt and granulated sugar, cover and refrigerate overnight.
Preheat the oven to 425F. Remove the chicken from the fridge or the brine 1 hour before cooking it.
1 Lemon (thinly sliced and seeded)
2 fresh Bay Leaves
1 small Onion (peeled and quartered)
3 Garlic cloves (peeled)
1 small bunch fresh Thyme
2 tablespoons Olive Oil
freshly ground Pepper
Lift the skin of each chicken breast and wedge 3 lemon slices and a bay leaf between the skin and each breast. Put the onion, garlic, thyme, and remaining lemon in the cavity of the chicken. Rub the entire chicken liberally with the olive oil and season with freshly cracked pepper.
Put the chicken in an ovenproof saute pan or in a roasting pan breast side up, slide it into the oven, and roast it until the thigh reaches 160F or until the cavity juices run clear, about an hour. Remove and allow to rest for 10 to 20 minutes before cutting chicken into 8 pieces and serving.
1. If salting the chicken, season the inside and outside liberally with kosher salt.
2. Sage and rosemary are good substitutes for fresh bay leaves in this recipe.
3. If brining the chicken, allow the brine to cool before adding the ice water and the chicken.