Brining a chicken is a simple yet transformative technique that takes your roast chicken to the next level. By soaking the chicken in a seasoned brine, you infuse it with flavor and ensure the meat stays tender and juicy. Once brined, the chicken is placed on a bed of vegetables and herbs, which not only enhances the dish with aromatic flavors but also creates a delicious side as it roasts. This method results in a beautifully golden, crispy-skinned chicken with moist, flavorful meat—a show-stopping centerpiece for any meal. Pair it with your favorite drink, and you have a perfect combination to impress and satisfy. Cheers!
Prepare the Chicken: Dissolve salt into water completely, and then dissolve sugar into the water. Add the English breakfast tea bags, bay leaves, lemons, rosemary, and black pepper to the brine, and stir to combine.
4
Marinate: Submerge chicken in the brine, and allow it to marinate refrigerated for between a minimum of 12 hours and a maximum of 24 hours.
3
Preheat oven to 300F. Remove chicken from brine and allow it to rest at room temperature for up to 1 hour. Pat dry, salt, and pepper the cavity, stuff with reserved lemons and rosemary from the brine, and truss to close up the cavity.
2.
Get Chicken Cooking: Combine all ingredients in a mixing bowl and stir to evenly incorporate. Transfer to a sealed container and reserve until roasting. Apply the curry rub to the chicken prior to roasting. Roast chicken at 300F for 60 minutes
3.
Build the Flavor: Increase temperature to 400F and roast an additional 30 minutes or until the chicken's internal temperature registers >165F in the breast meat and >175F in the leg meat.
4.
Simmer the Stew: Allow to rest for 10-15 minutes, carve the chicken and serve immediately.
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Our Chickens:
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