APP, ENTREE, SIDE DISH, DESSERT?
Cuban Black Beans & Rice, BW Standard Salad, Radish Chips
FEEDS HOW MANY?
4, can be scaled up
Anywhere from 3 to 6 hours
FAST, WEEKNIGHT, WEEKEND?
The ingredient list is simple, but chickens can weigh a lot
Roasting pan, something big enough to brine your chicken in
WHO I MADE IT FOR?
I’ve made this chicken for a lot of different occasions. A roasted chicken might be my favorite meal (if done correctly). It’s juicy and comforting while not totally heavy. It’s so simple that anyone can do it.
- Katia’s visit! Katia, Jake, Garrison, Kels, Brandon (there were a lot of other people but I can’t remember them now): there were enough of us that I had to make 3 chickens. Thank god for Kelsey’s convection oven.
- 3/2/2015: Ashley Deck, Mark, Kelsey- I had been craving roasted chicken all weekend in Vero, so I decided to make it on Monday night when we got back. Since I was on a time limit, I only brined the chicken for an hour. Even an hour makes a HUGE difference I think.
Whole chicken (3.5 lbs)
Onions (1, halved)
Lemon (1, halved)
Bon Appetit’s 4-3-2-1 spice rub (4 tbs salt, 3 tbs light brown sugar, 2 tbs paprika, 1 tbs cayenne)
Herbs (thyme, rosemary, tarragon, whateva)
SALT (lots to brine)
- Brine the chicken: In the brining container (I use a giant pot), pour 2 cups water and mix with 1 cup salt and 2 tablespoons of the 4-3-2-1 rub. Bring to a boil and stir until salt is dissolved. Take off of heat and add 2 quarts of ice. When ice has melted, add whole chicken (after you’ve rinsed it) and put it in the refrigerator. Ideally, chill for 3-10 hours. I’ve brined for an hour though and it just is worth it.
- Once chicken is nice and brined, rinse it well and then dry it REALLY REALLY well. Rub butter on the skin and some of the 4-3-2-1 rub underneath the skin.
- Preheat oven to 385 F.
- Place the onions and lemon inside the chicken along with any herbs you feel like adding. Tie the chicken (I never have twine so I use aluminum foil. F&W has some segment where they teach you how to use the chicken’s skin to tie it together).
- Place chicken on roasting rack so it’s not drowning in it’s juices at the bottom. Cook for about 1 hour, until chicken registers 185. Let rest for 10 minutes before carving so the juices have time to sink back into the chicken. I like to spoon some of the chicken juice that has accumulated in the pan on the chicken once it’s carved.
BOTTOM LINE: Everyone should know how to make this.