Brining is the process of soaking meat in a saltwater mixture to enhance the moisture content and to improve the flavor of uncooked meat. The amount of time required to brine chicken depends on the size of the bird and the correct ratio of salt to water. Although common table salt will suffice for brining, kosher salt is preferred because it is preservative free and its larger-sized crystals dissolve more easily in water.
Step 1
Dissolve the kosher salt in 1 cup of boiling water and add it to the cold water. Pour the brine into the bowl and refrigerate until it is chilled.
Step 2
Rinse the chicken under cold running water and submerge it into the chilled brining liquid. Return the chicken and brine to the refrigerator and marinate it for approximately four hours.
Step 3
Remove the chicken from the brine and rinse it thoroughly under running water. Pat the exterior and the cavity of the chicken dry with paper towels.
Step 4
Mix together the olive oil, herbs de Provence, salt and pepper in a small bowl.
Step 5
Place the chicken on the rack in the roasting pan and rub the skin with the olive oil blend.
Step 6
Refrigerate the chicken, uncovered, for at least four hours.
Step 7
Preheat the oven to 300 degrees Fahrenheit.
Step 8
Place the quartered lemon, rosemary sprigs and garlic cloves inside of the chicken cavity.
Step 9
Bake the chicken for two and one-half to three hours or until it reaches a minimum interior temperature of 165 degrees Fahrenheit.
Tips and Warnings
- If you do not have the time to brine your own chicken, you can purchase a brined chicken from your grocer's kosher food section.
- To prevent the possible transmission of bacteria, always dispose of the brining liquid after using.
Things You'll Need
- 4-lb. whole chicken
- Large kitchen bowl or plastic food bag
- 1 cup boiling water
- 1 cup kosher salt
- 1 lemon, quartered
- 4 qts. cold water
- Paper towels
- Roasting pan with rack
- 1/4 cup olive oil
- 2 tbsp. herbes de Provence
- Kosher salt and ground black pepper to taste
- 1 lemon, quartered
- Rosemary sprigs
- 4 garlic cloves, peeled
- Meat thermometer
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