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Brining is a great way to add flavor and moistness to today's commercial chickens. Janet Fletcher marinates chicken a half day in brine before roasting. If desired, brine overnight, then remove it from the brine in the morning but keep refrigerated until ready to roast.
Serves: 3 or 4
Brine:
1 gallon boiling water
1 cup kosher salt
1/2 bunch fresh thyme
4 garlic cloves, peeled and halved
1 tablespoon coarsely cracked peppercorns
1 chicken, 3 1/2 to 4 pounds
1 lemon, halved
To make the brine: Combine the boiling water, salt, thyme, garlic and peppercorns in a bowl, small crock or heavy-duty plastic container just large enough to hold the chicken. Stir to dissolve the salt. Cool, then refrigerate until completely cold.
Place the chicken breast-side down in the brine. Weight with a plate if necessary to keep the chicken completely submerged. Refrigerate for 12 hours. Preheat the oven to 425 degrees.
Remove the chicken from the brine and let air-dry at room temperature.
Squeeze 1 of the lemon halves in the cavity of the chicken, squeeze the other over the skin, then put both halves in the cavity. Truss the bird with string.
Place the chicken breast-side down on a rack in a roasting pan; roast for 30 minutes. Turn breast-side up and continue roasting for about 30 minutes longer, or until the juices run clear when the thigh is pierced with a knife.
Transfer the chicken breast-side down to a platter and let stand for 30 minutes. Remove the string and discard the lemons.
Carve the chicken into serving pieces and spoon any collected juices over them.
