Combine all Brine ingredients in a large pot and bring to a boil. Cool completely.
Submerge the Chicken in the brine and refrigerate for 12-24 hours.
Remove the Chicken from the brine and rinse thoroughly. Pat completely dry with paper towels.
Place the Chicken uncovered on a rack in the refrigerator for 24-48 hours to air-dry the skin.
Preheat oven to 450°F (230°C).
Combine Finishing Butter, Thyme, and Garlic. Rub all over the Chicken.
Roast for 60-75 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Let rest for 15 minutes before carving.
While the Chicken rests, deglaze the roasting pan with White Wine. Add Chicken Stock and Lemon Juice. Bring to a simmer and reduce by half to create the Pan Jus.
Ingredients
4
1/2 cup120 mLKosher Salt
1/4 cup60 mLBrown Sugar
8 cups1.9 LWater
1100 gLemon-sliced
4 sprigsN/AFresh Thyme
11.8 kgAir-Chilled Whole Chicken
6 tbsp85 gEuropean-Style Butter-cold
2 sprigsN/AFresh Thyme
1 clove3 gGarlic-crushed
1 cup240 mLChicken Stock
1 tbsp15 mLDry White Wine
1 tbsp15 mLLemon Juice
Equipment
Large Pot
Roasting Pan
Wire Rack
Meat Thermometer
Cutting Board
Knife
Instructions
Combine all Brine ingredients in a large pot and bring to a boil. Cool completely.
Submerge the Chicken in the brine and refrigerate for 12-24 hours.
Remove the Chicken from the brine and rinse thoroughly. Pat completely dry with paper towels.
Place the Chicken uncovered on a rack in the refrigerator for 24-48 hours to air-dry the skin.
Preheat oven to 450°F (230°C).
Combine Finishing Butter, Thyme, and Garlic. Rub all over the Chicken.
Roast for 60-75 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Let rest for 15 minutes before carving.
While the Chicken rests, deglaze the roasting pan with White Wine. Add Chicken Stock and Lemon Juice. Bring to a simmer and reduce by half to create the Pan Jus.
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