Roasted Brined Chicken

Soaking the chicken in the brine before roasting results in one of the most moist and flavorful chickens you've ever roasted!

2 quarts water
1/2 cup salt
1/2 cup light brown sugar
6 tbsp. Watkins Chicken Soup Base
1 tbsp. Watkins Black Pepper
1/2 tbsp. Watkins Allspice
1/2 tbsp. Watkins Ginger
1 roasting chicken
2 quarts ice water
Watkins Original Grapeseed Oil

Add the first seven ingredients to a stockpot. Bring to a boil over medium-high heat. Stir until all ingredients are incorporated into the brine. Remove from heat and cool completely to room temperature. If needed, place brine in the refrigerator to completely cool. Once the brine has been cooled, place the chicken in the brine and add the ice water to the stockpot. Refrigerate at least 6 hours, but preferably overnight. To save refrigerator room you can place chicken and brine in a large zip-top bag. When ready to roast, preheat oven to 500 degrees. Remove the chicken from the brine and discard the liquid. Place the chicken in a roasting pan and coat liberally with grapeseed oil. Place the chicken on the lowest rack in the oven and roast for 30 minutes, then reduce the oven temperature to 350 degrees. Roast until the internal temperature reaches at least 160 degrees, approximately 90 minutes.

Order Watkins Products Here

Back to My Front Page | Back to Recipes

Email: sue@cinnamonsue.com
website: www.cinnamonsue.com

© Copyright 2006 The Rising Stars Team  

The statements made and opinions expressed on this Web site are those of the Watkins Independent Associate who is the publisher of this document and are not to be construed as statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited.