Dry Brined Roast Chicken
This Dry Brined Roast Chicken features crisp burnished skin, moist and evenly seasoned meat, and an irresistible lemon sage scent.
Equipment
- Large Cast Iron Skillet
- Butcher's Twine
Ingredients
- 1 whole chicken
- 2 tbsp kosher salt
- 4 cloves garlic crushed
- 3-4 sprigs fresh sage
- 1 lemon halved
- ¼ cup unsalted butter softened
Instructions
- Place a cooling rack on top of a small baking sheet. Clip the trussing the chicken came with. We want all the limbs free so they can be evenly seasoned. Generously season the cavity and all sides of the bird with the kosher salt. Place the chicken breast-side-up in the center of the cooling rack and transfer to the fridge. Let brine overnight or a minimum of 8 hours.1 whole chicken, 2 tbsp kosher salt
- The next day, preheat the oven to 425°F. Retrieve the chicken from the fridge. The skin should be a slightly rosy color and feel tacky to the touch. Stuff the chicken with the garlic, sage, and lemon.4 cloves garlic, 3-4 sprigs fresh sage, 1 lemon
- Now, truss the chicken. Take a good length of butchers twine and line the center up with the center of the bird. Loop the twine around the chicken’s legs and pull them together. Take the two ends of the twine and pull them up towards the wings. Loop each end around its corresponding wing before bringing the twine towards the center of the bird. Loop the ends around each other and wrap them around the chicken lengthwise to meet again in the center of the back of the chicken. Fasten the twine and trim the excess. Flip the bird breast-side-up and tuck the wing tips underneath the twine, so they sit flush with the breast.**
- Once the bird is trussed, rub it all over with the softened butter. Place a large cast-iron skillet over medium-high heat until smoking. Place the chicken in the pan breast-side-up and sear the bottom for 2-3 minutes. Transfer the chicken to the oven and roast for 20 minutes.¼ cup unsalted butter
- When the 20 minutes have passed, take the chicken out of the oven and bast it in the juices that have collected in the bottom of the pan. Reduce the oven temperature to 350°F and return the chicken to the oven. Roast for 40 minutes more, basting every 10.
- Once the 40 minutes are up and the chicken’s juices are running clear, transfer the chicken to a platter and garnish with fresh herbs, edible flowers, and citrus wedges. Add anything you think will add an air of pageantry. You want a roast to make an impact. Wait 10 minutes before carving.
Notes
** I tried to explain the trussing process as best I could but I do think the video is useful here.