Brined & Roasted Chicken
1 chicken for roasting, cut in 10 pieces (the leg, thigh, wing and breasts cut in half)
Recommended Videos
For the brine:
1 gallon water
125 grams kosher salt (about 4½ ounces) .
80 grams granulated sugar (about 3 ounces)
40 grams fresh tarragon (1½ ounces)
13 grams fennel seed (about ½ ounce)
20 grams mustard seed (about ¾ ounce)
10 grams black peppercorn (about 1/3 ounce)
8 grams celery seed (about ¼ ounce)
pinch chili flake
For roasting:
olive oil
kosher salt and pepper, to taste
In a sauté pan toast the fennel seed, mustard seed, and black peppercorn for 1-2 minutes, until fragrant. Add the celery seed and toast for 1 minute. In a large pot add the water, salt and sugar, bring to a simmer until sugar and salt are dissolved. Add the toasted spices. Remove from the heat, cool completely and pour over the chicken. Brine for 24 hours. After 24 hours, remove the chicken from the brine and pat dry. Transfer the chicken to a baking sheet and place in the refrigerator overnight.
The following day, heat your oven to 375˚F. Brush or drizzle the chicken with olive oil and season to taste with salt and pepper. Roast for 50-60 minutes or until the internal temperature is 165˚F.