Brined Roasted Chicken

Author: wfriesen59


For 5 people ()


  • 1 Westley farm chicken
  • 1.5 tablespoon(s) whole black peppercorns
  • cloves garlic, peeled, slightly crushed
  • 1 apple, cored and quartered
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 cup(s) kosher salt
  • 0.5 cup(s) sugar
  • water
  • 1.5 tablespoon(s) tablespoons butter

Brined Roasted Chicken Directions

  1. In a medium saucepan, combine brine ingredients and bring to a boil over high heat.  Remove from heat and allow to cool for 10-15 minutes, then add ice until no more melts.
  2. Place chicken In a covered pot or large Ziploc bag and pour in brine (including aromatics); add additional water if needed to cover.
  3. Allow chicken to brine in refrigerator (or outdoors if it’s winter) for at least 2 hours, or overnight.
  4. Remove chicken from brine and pat dry inside and out.  Loosen the skin over the breast and push the butter under it.
  5. Put the apple, cinnamon stick, bay leaf, and garlic cloves inside the cavity of the chicken, and perform a simple truss to keep the wings in tight against the body.  Season with a little more black pepper (you won’t need more salt)
  6. Roast the chicken according to your favorite combination of time and temperature.