The Perfect Roast Chicken

Ingredients:

Brine:

1 Winterfell Acres whole chicken

2/3 c. kosher salt

1/3 c. cane sugar

A few rosemary sprigs

3-5 bay leaves

Rub:

1/2 c. olive oil

2 Tbsp sea salt

1 tsp. rosemary

1 tsp. sage

3 cloves garlic

Roast:

4-6 carrots

3-4 potatoes

1 large onion

3 cloves garlic

Directions:

Day Before:

Brining is the best way to ensure your chicken roasts moist and savory instead of stringy and dry. Take your whole bird and place it in a large bowl with a gallon of water; thoroughly mix in salt, sugar, rosemary, and bay leaves. Cover and refrigerate. I like to do this the night before and let brine for 12+ hours, but 2-4 hours is plenty.

Day Of:

Preheat oven to 420.Chop up onions, carrots and potatoes no larger than your thumb and make sure they cover the bottom of your roasting pan. They will cook in the bird’s juices and fats, act as a roasting rack and letting air under your bird to help it cook thoroughly.

To make the rub, mash the olive oil, sea salt, garlic, rosemary and sage together in a small bowl and set aside. Take your chicken out of the brine, rinse well with water and set breast up on the veggies in the pan. Evenly distribute the rub over the chicken, allowing some to fall onto the veggies, reserving a few tablespoons. The, take a sharp knife and pull the skin away from the breast with your fingers, sliding the knife underneath the skin and yet not cutting the breast meat. Apply some of the rub underneath the skin and rub onto the breast. You can skip this step if it grosses you out, but it’s worth it!

Optional: you can also butterfly the bird to have it come out of the oven in edible portions. Place the chicken on a cutting board breast side down. Using sharp kitchen shears, cut the rubs down each side of the backbone to remove it. Open the chicken like a book and remove the keel bone by separating the breast halves by slicing through the thin membrane covering it. Then, by placing 2 fingers underneath the bone, lever it out. Turn the chicken breast side up and spread it out like a butterfly by pressing down on the breast and pulling the legs toward you. it should lay mostly flat and ready for the oven.

Now open the door, peeps! Slide your herb-rubbed chicken into the oven at 420 degrees for 20-30 minutes. Then lower the heat to 350 degrees and let it roast for an hour. This method of flash heat followed by a slower roast lets the skin crisp, crackle and pop while keeping the meat moist and flavorful (You can also cover the breasts with tin foil to keep the skin from burning after dropping the heat but I have never needed to do that). Take the bird out of the oven at an hour or when it has a nice dark yellow/brown color to check the temperature. The USDA suggests 165 degrees in the thickest part of the breast and check that the juices are running clear when pulling the thermometer out (not milky or red). Wiggle the legs a bit and they should almost be ready to snap right off. If not, pop the bird in for another 20 minutes or so- your oven may say 350 degrees but it varies so much with brand and age. If all signs are good, let the bird sit for 20 minutes (the meat will keep cooking as it cools on the countertop). Then serve your artwork with a side of savory carrots and potatoes. Enjoy!

P.S. Don’t forget to save the bones for stock!