CHICKEN, OVEN ROASTED
Simple elegance when done this way. Pictured below is our twin tostada with the roasted chicken and crispy chicken skin. It is accompanied by tequilla lime vinaigrette jicama, apple, carrot slaw; topped with avocado tomatillo salsa
To brine chicken:
For 1 fryer about 4.5 lbs) Remove chicken from package.
Place into brine of
2 quarts water
1/2 cup salt
1 cup sugar
Method: Blend in a large enough container to expand when fryer goes in and is completely covered with water mixture. Refrigerate for 2 hours. Remove chicken and drain excess brine from cavity. Keep refrigerated uncovered until you are ready to roast.
To Roast your brined bird:
Preheat oven to 400ºF. Place chicken on a roasting rack in shallow sided a pan to keep the bird off the bottom of the pan during cooking.
Place uncovered, breast side up on the rack for the first 30 minutes.
Remove the roasting pan from the oven and close oven door so as not to loose heat.
To turn over the bird safely and with care not to tear the breast skin use long handled tongs in one hand and kitchen disposable glove on other hand, to carefully grab the backbone of chicken and using a gloved hand guide the bird onto its breast.
Place breast down chicken back into oven for another 30 minutes.
Once again, turn the chicken so that the breast side is up and continue roasting for 30 more minutes.
Total cook time should be about 1 1/2 hours or when the breast meat is 160ºF and the thigh at 179ºF. Remove from oven, cover with foil or another pan. Let it rest and settle juices for about 10-15 minutes. There will be some carry-over cooking of about 5 degrees.
Chef Note: If the chicken skin is not as crisp as you like, before removing, place und the broiler for 5 minutes.