My favorite dish - hands-down - is always going to be brined, herb-roasted chicken! It is completely fail-proof, you cannot go wrong with this meal. Not only is it simple and easy to make, it's always a crowd-pleaser! The brine helps to keep the poultry moist and tender, and full of good flavor.
You can use any type of poultry for this recipe; it makes a typically dry turkey especially moist and delicious.
Give this a try; we hope you’ll like it as much as we do! Download the recipe and follow along in our latest video below!
Maureen's Brined, Herb-Roasted Chicken
1 roasting chicken (including neck & organs), butterflied
1 gallon filtered water
1 cup unrefined salt
1/2 cup ground panela or honey
1/4 cup organic Shoyu or Tamari soy sauce
1 bay leaf, crumpled
A few peppercorns, cracked
Garlic and fresh herbs such as tarragon, thyme, rosemary, lavender, lovage (or you can use an Herbs de Provence blend)
In a small stock pot or other vessel, mix all but the chicken together in cold water until dissolved. Lay the butterflied chicken pieces & organs into the solution and refrigerate for at least 4 hours, preferably 6-8. I sometimes place this in an ice water bath in a sink and leave overnight if my refrigerator is full.
Remove the chicken from the brine and discard the liquid. Dry the skin of the bird with a towel, and lay in a roasting pan, skin-side up. Place the neck and organs beneath the bird to infuse with the delicious flavors while roasting. I also like to add a generous piece of lovage and 2 onion halves beneath the bird.
Using your fingers, gently separate the breast skin and membrane from the flesh, creating a pocket on each side. Stuff this with fresh herbs such as crushed garlic, rosemary, tarragon and thyme. Add a pat of good quality ghee or butter to the pockets. Brush the skin with ghee or soft butter over the surface and generously sprinkle with course salt, herbs, and Pluck seasoning.
Place in the center of a 400° oven and roast for about 30-40 minutes, basting once or twice with the juices. After a final basting move to the top rack for another 5 minutes to crisp the skin. When the legs and drumsticks pull away easily from the thighs and breasts the chicken is done.
Remove from the oven and let rest for 10 minutes before cutting apart to serve. Make a gravy, if desired, from the drippings or drizzle over top of the pieces and any vegetables, rice or quinoa you might be serving along with the chicken.
Reserve the rest, along with bones, etc. for stock. That’s it-enjoy!
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