This perfectly roasted, succulent chicken uses a 24 hour brining method to infuse flavor and moisture into the juicy meat. This one you will be proud to bring to the table.
Course
Dinner
Cuisine
Asian Inspired, North American
Prep Time15minutes
Cook Time1hour30minutes
Total Time1hour45minutes
Servings6to 8 servings
Calories518.67kcal
AuthorBarry C. Parsons
Ingredients
One 4-5 pound roasting chicken
about 8 cups cold wateronly enough to cover the chicken
1/3cupkosher salt
1/3cupbrown sugar
4clovesminced garlic
1small red onion or a large shallotsliced thinly
1/4cupsoy sauce
1tbspblack peppercorns
2tbspSzechuan peppers or 2 dried red chilies
2tbspfennel seeds
4star anise
2tbspcardamom pods
Instructions
Add the onion, garlic, and all of the spices to a small pot of boiling water (1-2 cups) and remove from the heat. Allow to sit, off the heat, for 5-10 minutes to steep.
Add the brown sugar, salt and soy sauce to 6 cups cold water and stir until the salt and sugar are completely dissolved.
Add the steeped spice mixture to the cold water and stir.
Submerge the chicken in the brining liquid, cover and place in the fridge for 8-24 hours.
Remove from the brine and discard the liquid.
Pat the chicken dry with paper towels and if time allows allow it to sit in the fridge uncovered for a couple of hours.
Truss the chicken as you wish or just fold the wing tips underneath and tie the legs together with some butcher string.
Place on a roasting rack and roast UNCOVERED at 350 degrees F for about 20 minutes per pound. I always use a meat thermometer to ensure at least 185-190 degrees F.
It is very important to let the chicken rest when it comes out of the oven for at least 10-15 minutes. This allows the juices to settle back into the meat and it will be moister when carved.
Recipe Notes
Cooking time is approximate. Use a meat thermometer to ensure the internal temperature at the thickest parts of the breast and thigh are at least 185 degrees F.