Brined Roasting Chicken

Name: Brined Roasting Chicken
Ingredients: 8 cups warm water; 1/2 cup kosher salt; 1/4 cup packed brown sugar; 3 tablespoons molasses; 1 tablespoon whole peppercorns, crushed; 1 tablespoon whole allspice, crushed; 2 teaspoons ground ginger; 1 roasting chicken (6 to 7 pounds); 4 cups cold water; 1 teaspoon canola oil; 3/4 to 1 cup chicken broth; 1 tablespoon all-purpose flour

12 ingredients

6 steps

Ingredients

8 cups warm water
1/2 cup kosher salt
1/4 cup packed brown sugar
3 tablespoons molasses
1 tablespoon whole peppercorns, crushed
1 tablespoon whole allspice, crushed
2 teaspoons ground ginger
1 roasting chicken (6 to 7 pounds)
4 cups cold water
1 teaspoon canola oil
3/4 to 1 cup chicken broth
1 tablespoon all-purpose flour

Directions

1

For brine, combine the first seven ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove from the heat. Cool to room temperature.
2

Remove giblets from chicken; discard. Place cold water in a 2-gal. resealable plastic bag; add chicken. Place in a roasting pan. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times.
3

Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together. Brush with oil. Place chicken in a roasting pan.
4

Bake, uncovered, at 350° for 80-90 minutes or until a thermometer reads 180°, basting occasionally with pan drippings (cover loosely with foil if chicken browns too quickly).
5

Remove chicken to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup; skim fat and discard. Add enough broth to measure 1 cup.
6

In a small saucepan, combine flour and broth mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.