Best 5 Dry Brined Roasted Chicken Recipes
Have you ever tasted a roasted chicken so juicy and flavorful that it leaves you craving for more? If not, then you need to try this Dry-Brined Roasted Chicken recipe that is not only delicious but also incredibly easy to make. This recipe utilizes a unique dry-brining technique that infuses the chicken with a burst of flavors, resulting in a crispy golden-brown skin and tender, succulent meat. Alongside the main recipe, this article also includes a collection of other tantalizing chicken recipes that are sure to satisfy your taste buds. From the classic Herb Roasted Chicken to the tangy Lemon-Garlic Roasted Chicken, each recipe offers a unique twist on this timeless dish. Whether you're looking for a simple weeknight dinner or a special occasion meal, these recipes have got you covered. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will leave you and your loved ones utterly delighted.
Check out the recipes below so you can choose the best recipe for yourself!
DRY BRINED ROAST CHICKEN
Dry Brined Roast Chicken is possibly the best roast chicken that you've ever eaten. It's juicy, tender, and amazingly tasty.
Provided by Chula King
Categories Main Course
Time 1h10m
Number Of Ingredients 12
Steps:
- Trim excess fat from chicken; pat dry with paper towels.
- Combine salt and baking powder in a small bowl. Sprinkle on both sides of chicken; rub into skin with hands. Refrigerate uncovered for 6 hours.
- Remove chicken from refrigerator one hour before roasting.
- Stuff cavity with lemon and orange halves. Tie legs together with kitchen twine. Rub all over with vegetable oil. Insert temperature probe into thickest part of chicken breast, making sure that it is not touching any bone. Set aside.
- Preheat oven to 425° F.
- Combine potatoes, carrots, and onions in a bowl. Add vegetable oil, salt, and pepper. Stir to combine. Spread on bottom of 12-inch or 14-inch cast iron pan.
- Place prepared chicken in center of vegetables.
- Roast chicken until breast temperature reaches 150° F, and thigh temperature reaches 170° F, about one hour. Remove from oven, and tent with aluminum foil for about 20 minutes.
- Yield: 6 servings.
Nutrition Facts : Calories 552 kcal, Carbohydrate 23 g, Protein 36 g, Fat 34 g, SaturatedFat 8 g, Cholesterol 136 mg, Sodium 1132 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
DRY-BRINE ROAST CHICKEN
Try adding one simple step to get perfectly seasoned, crisp-skinned, tender, juicy roast chicken
Provided by Adam Bush
Categories Dinner, Lunch
Time 2h
Yield Serves 4
Number Of Ingredients 14
Steps:
- Put all the dry-brine ingredients into a mortar and grind to a fine powder with a pestle, then add to a large bowl. Add the chicken and rub the brine in really well, ensuring it is well covered inside and out. Put a cooling rack over a tray and sit the chicken on top. Chill uncovered in the fridge for at least 4 hours and preferably overnight, but no longer than 24 hours.
- Heat the oven to 220C/fan 200C/gas 6. Pat the chicken all over with kitchen paper, removing as much moisture as possible.
- Put the butter, tarragon and garlic into a bowl with some seasoning and mix well. Carefully pry the skin on the chicken breasts and legs away from the meat with your hand, being careful not to tear the skin. Spread the butter underneath the skin, pushing right down and around the legs.
- Put the onion, carrot and celery into the bottom of the roasting tray and put the chicken on top. Cook for 15 minutes then reduce the oven temperature to 180C/ fan 160C/gas 4 and cook for 1 hour, basting the bird with the butter every so often.
- Put the chicken onto a plate and, with several pieces of tin foil, cover the legs tightly, but don't cover the breasts. Leave for 20 minutes to rest, then carve. Squeeze the lemon into the roasting tin and serve these buttery veg and juices alongside the chicken
Nutrition Facts : Calories 703 calories, Fat 53 grams fat, SaturatedFat 25.7 grams saturated fat, Carbohydrate 7.8 grams carbohydrates, Sugar 6.1 grams sugar, Fiber 2.1 grams fiber, Protein 47.7 grams protein, Sodium 5.85 milligram of sodium
DRY BRINED ROASTED CHICKEN
After years of dealing with the mess of a wet brine, I came across the technique of dry brining. So easy and so tasty. My family raves about it and I hope yours does too. Use the drippings as a great base for gravy. This method is great on turkey as well!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time P1DT2h30m
Yield 8
Number Of Ingredients 5
Steps:
- Remove chicken from packaging, remove giblet packet from cavity, and pat thoroughly dry with paper towels. Place in a 9x13-inch baking dish.
- Mix salt, orange zest, rosemary, and thyme together in a small bowl; rub 3/4 of the mixture all over outside of chicken; rub remaining mixture inside cavity. Cover loosely with plastic wrap and refrigerate 1 to 3 days.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken.
- Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 2 to 2 1/2 hours depending on size. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before carving.
Nutrition Facts : Calories 161.3 calories, Carbohydrate 0.3 g, Cholesterol 71.8 mg, Fat 6.4 g, Fiber 0.2 g, Protein 24 g, SaturatedFat 1.7 g, Sodium 1816.1 mg
DRY BRINED ROASTED CHICKEN
Delicious well seasoned chicken. Juicy and tender.
Provided by barbara lentz
Categories Chicken
Time 1h20m
Number Of Ingredients 5
Steps:
- 1. mix the salt and pepper together. Rinse the chicken and pat dry. Rub the salt and pepper mixture over the chicken. Carefully loosen the skin and tuck the herbs under the skin. Place on a plate and place inside a plastic grocery bag and tie loosely. Store in fridge for up to 3 days.
- 2. Preheat the oven 475 degrees. Pour the chicken stock and wine into a roaster. Remove the herbs and throw them into the roaster. Place the chicken in the roaster.
- 3. Roast breast up for 45 minutes. Turn the chicken and roast another 30 minutes or until no longer pink. Let the chicken rest for 20 minutes then carve.
ZUNI CAFé CHICKEN
You don't need a brick oven for this perfect roast chicken from the legendary chef Judy Rodgers - but you do need a hot one, and a day or so to dry-brine the bird before using it. If you don't have the time to dry-brine, don't. You'll still end up with one of the best roast chickens you've ever had. Just dry the bird really well with paper towels before seasoning and dab it again before putting it into the sizzling pan. Rodgers's technique, which involves drying and seasoning the chicken, then flipping it while cooking, results in a wonderfully browned bird, with crackling skin and moist meat. Serve it over a bread salad, as she did, or with well-dressed greens and a baguette. You win either way.
Provided by The New York Times
Categories dinner, main course
Time 1h
Yield 2 or more servings
Number Of Ingredients 4
Steps:
- Season the chicken 1 to 3 days before serving (for 3 1/4- to 3 1/2-pound chickens, at least 2 days): Remove and discard the lump of fat inside the chicken. Pat the chicken very dry (a wet chicken will spend too much time steaming before it begins to turn golden brown).
- Slide a finger under the skin of each of the breasts, making 2 little pockets, then use a fingertip to gently loosen a pocket of skin on the outside of the thickest section of each thigh. Push an herb sprig into each of the 4 pockets.
- Using about 3/4 teaspoon sea salt per pound of chicken and pepper to taste, season the chicken liberally all over with salt and the pepper. Sprinkle a little of the salt just inside the cavity and on the backbone. Twist and tuck the wing tips behind the shoulders. Cover loosely and refrigerate.
- When you're ready to cook the chicken, heat the oven to 475 degrees. Depending on your oven and the size of your bird, you may need to adjust the heat to as high as 500 degrees or as low as 450 degrees during roasting to brown the chicken properly.
- Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10-inch skillet with an all-metal handle. Preheat the pan over medium heat. Wipe the chicken dry and set it breast side up in the pan. It should sizzle.
- Place in the center of the oven and watch for it to start sizzling and browning within 20 minutes. If it doesn't, raise the temperature progressively until it does. The skin should blister, but if the chicken begins to char, or the fat is smoking, reduce the temperature by 25 degrees. After about 30 minutes, turn the bird over (drying the bird and preheating the pan should keep the skin from sticking). Roast for another 10 to 20 minutes, depending on size, then flip back over to re-crisp the breast skin, another 5 to 10 minutes. Total oven time will be 45 minutes to 1 hour.
- Remove the chicken from the roasting pan and set on a plate. Pour the clear fat from the pan, leaving the drippings. Add about a tablespoon of water to the hot pan and swirl. Slash the stretched skin between the thighs and breasts of the chicken, then tilt the bird and plate over the roasting pan to drain the juice into the drippings. As the chicken rests, tilt the roasting pan and skim the last of the fat. Place over medium-low heat, add any juice that has collected under the chicken, and bring to a simmer. Stir and scrape.
- Cut the chicken into pieces and pour the pan drippings over the chicken.
Nutrition Facts : @context http, Calories 1043, UnsaturatedFat 46 grams, Carbohydrate 2 grams, Fat 73 grams, Fiber 1 gram, Protein 90 grams, SaturatedFat 21 grams, Sodium 1663 milligrams, Sugar 0 grams, TransFat 0 grams
Tips:
- Choosing the Right Chicken: Opt for a whole chicken between 3 to 4 pounds for optimal results.
- Proper Brining: Ensure the chicken is completely submerged in the brine solution, and refrigerate for at least 12 hours or up to 24 hours for maximum flavor.
- Seasoning the Chicken: Before roasting, pat the chicken dry and season generously with salt and pepper inside and out. You can also add your favorite herbs and spices for extra flavor.
- Trussing the Chicken: Trussing the chicken helps it cook evenly and retain its shape. Use kitchen twine to tie the legs and wings securely.
- Roasting Temperature: Roast the chicken at a high temperature of 425°F (220°C) for about 15 minutes to achieve a crispy skin. Then, reduce the temperature to 350°F (175°C) and continue roasting until the internal temperature reaches 165°F (74°C).
- Resting the Chicken: Once the chicken is cooked, let it rest for at least 10 minutes before carving. This allows the juices to redistribute, resulting in tender and flavorful meat.
Conclusion:
Dry-brined roasted chicken is a simple yet flavorful dish that showcases the natural taste of the chicken. By following these tips, you can achieve perfectly roasted chicken with crispy skin and tender, juicy meat. Whether you're cooking for a special occasion or a casual weeknight dinner, this recipe is sure to impress.
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