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Prep Time:30 minsAdditional Time:9 hrs 45 minsTotal Time:10 hrs 15 minsServings:6Yield:1 chickenJump to Nutrition Facts
Prep Time:30 minsAdditional Time:9 hrs 45 minsTotal Time:10 hrs 15 minsServings:6Yield:1 chicken
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:9 hrs 45 mins
Additional Time:
9 hrs 45 mins
Total Time:10 hrs 15 mins
Total Time:
10 hrs 15 mins
Servings:6
Servings:
6
Yield:1 chicken
Yield:
1 chicken
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupswater2tablespoonskosher salt plus 1/2 teaspoon, divided2tablespoonsgranulated sugar1tablespoonwhole black peppercorns1 ½teaspoonsfennel seed2lemons (1 quartered, 1 zested and juiced), divided3clovesgarlic, crushed6fresh thyme sprigs plus 1 teaspoon thyme leaves, divided2fresh bay leaves6cupsice1 (4 to 5 pound) whole chicken2teaspoonsextra-virgin olive oil1teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
2cupswater
2tablespoonskosher salt plus 1/2 teaspoon, divided
2tablespoonsgranulated sugar
1tablespoonwhole black peppercorns
1 ½teaspoonsfennel seed
2lemons (1 quartered, 1 zested and juiced), divided
3clovesgarlic, crushed
6fresh thyme sprigs plus 1 teaspoon thyme leaves, divided
2fresh bay leaves
6cupsice
1 (4 to 5 pound) whole chicken
2teaspoonsextra-virgin olive oil
1teaspoonground pepper
DirectionsCombine water, 2 tablespoons salt, sugar, peppercorns, fennel seed, lemon wedges, garlic, thyme sprigs and bay leaves in a small saucepan. Bring to a boil over medium-high heat and stir until the salt is dissolved, about 2 minutes. Remove from heat.Place ice in a 5-quart bowl or pot and pour the brine over it. Let cool, stirring occasionally, about 5 minutes. Add chicken, making sure it is completely submerged in the brine. (Add more cold water and use a plate to weight it down if necessary.) Refrigerate overnight or up to 24 hours.To roast chicken, preheat oven to 375 degrees F. Line a rimmed baking sheet with foil and place a wire rack on top. Coat the rack with cooking spray.Remove the chicken from the brine and place it on the prepared rack. Pat it dry with a paper towel.Zest the remaining lemon and juice it to get 2 teaspoons. Combine the zest and juice with oil, pepper and the remaining 1 teaspoon thyme and 1/2 teaspoon salt. Loosen and lift the skin from the breast and legs with your fingers and rub the paste under and over the skin. Truss the chicken with kitchen string (see Tip).Roast the chicken for 1 hour. Rotate the pan, and increase the heat to 400 degrees F. Cook until an instant-read thermometer registers 160 degrees F in the thickest part of the breast, 25 to 30 minutes more. Let the chicken rest for 10 minutes before carving.TipsTip: To truss a chicken, tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body.Equipment: Kitchen stringOriginally appeared: EatingWell Magazine, January/February 2020
Directions
Combine water, 2 tablespoons salt, sugar, peppercorns, fennel seed, lemon wedges, garlic, thyme sprigs and bay leaves in a small saucepan. Bring to a boil over medium-high heat and stir until the salt is dissolved, about 2 minutes. Remove from heat.Place ice in a 5-quart bowl or pot and pour the brine over it. Let cool, stirring occasionally, about 5 minutes. Add chicken, making sure it is completely submerged in the brine. (Add more cold water and use a plate to weight it down if necessary.) Refrigerate overnight or up to 24 hours.To roast chicken, preheat oven to 375 degrees F. Line a rimmed baking sheet with foil and place a wire rack on top. Coat the rack with cooking spray.Remove the chicken from the brine and place it on the prepared rack. Pat it dry with a paper towel.Zest the remaining lemon and juice it to get 2 teaspoons. Combine the zest and juice with oil, pepper and the remaining 1 teaspoon thyme and 1/2 teaspoon salt. Loosen and lift the skin from the breast and legs with your fingers and rub the paste under and over the skin. Truss the chicken with kitchen string (see Tip).Roast the chicken for 1 hour. Rotate the pan, and increase the heat to 400 degrees F. Cook until an instant-read thermometer registers 160 degrees F in the thickest part of the breast, 25 to 30 minutes more. Let the chicken rest for 10 minutes before carving.TipsTip: To truss a chicken, tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body.Equipment: Kitchen string
Combine water, 2 tablespoons salt, sugar, peppercorns, fennel seed, lemon wedges, garlic, thyme sprigs and bay leaves in a small saucepan. Bring to a boil over medium-high heat and stir until the salt is dissolved, about 2 minutes. Remove from heat.
Place ice in a 5-quart bowl or pot and pour the brine over it. Let cool, stirring occasionally, about 5 minutes. Add chicken, making sure it is completely submerged in the brine. (Add more cold water and use a plate to weight it down if necessary.) Refrigerate overnight or up to 24 hours.
To roast chicken, preheat oven to 375 degrees F. Line a rimmed baking sheet with foil and place a wire rack on top. Coat the rack with cooking spray.
Remove the chicken from the brine and place it on the prepared rack. Pat it dry with a paper towel.
Zest the remaining lemon and juice it to get 2 teaspoons. Combine the zest and juice with oil, pepper and the remaining 1 teaspoon thyme and 1/2 teaspoon salt. Loosen and lift the skin from the breast and legs with your fingers and rub the paste under and over the skin. Truss the chicken with kitchen string (see Tip).
Roast the chicken for 1 hour. Rotate the pan, and increase the heat to 400 degrees F. Cook until an instant-read thermometer registers 160 degrees F in the thickest part of the breast, 25 to 30 minutes more. Let the chicken rest for 10 minutes before carving.
Tips
Tip: To truss a chicken, tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body.
Equipment: Kitchen string
Originally appeared: EatingWell Magazine, January/February 2020
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Nutrition Facts(per serving)204Calories9gFat1gCarbs28gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
