Or as I like to call it – Easy Peasy Tasty Chicky… ok no kidding – this dry brined roast chicken has become my favorite way to cook a bird. It is an amazing way to make cheap chickens taste amazing, like the ones you can get at Grocery Outlet for like $4.
(However recently I’ve discovered how amazing the Cal Poly Meats birds are, and I’m not going back. They’re smaller but whoa, the taste is so much better. )
DRY BRINED ROAST CHICKEN INGREDIENTS:
- 1 Chicken! The ones I get seem to vary between 2-4lbs.
- 1-2TB of Kosher Salt (not regular salt)
- Garlic Powder, Pepper (Note about seasonings below)
- Baking Rack set in a cookie sheet/baking pan
DRY BRINE PROCESS:
Carefully rinse and pat dry the bird, and place on the rack set in the baking sheet. I cut off any weird looking fat around the cavity too. Now season your bird all over with your salt & seasonings of choice.
Now, the waiting: Place your chicken in the fridge, uncovered, for 24-48 hours. Yes, you’re going to need room in the fridge, but this is the part where you can plan ahead! Buy and prep your chicken on Friday for Sunday dinner – easy peasy!
ROASTING:
About an hour before you’re ready to roast the bird, remove it from the fridge.
Meanwhile, preheat the oven to 425 degrees.
I keep my bird on the same sheet/rack combo I brined it on, however I line my cookie sheet with foil for easy cleanup. I also pour a couple cups of water in the tray so fat won’t splatter and smoke during roasting.
Place chicken in the preheated oven. After 10 minutes, turn the temp down to 375 degrees, and continue roasting for about an hour to 90 minutes (This all depends on the size of the chicken). An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F. Remove chicken from the oven, tent with foil, and let it rest for 15-20 minutes.
ABOUT DRY BRINED ROAST CHICKEN SEASONINGS:
These are a completely personal choice for your tastes, but super fun to experiment with!
Sometimes I just do the Trifecta: Salt/Garlic/Pepper (Basically the ‘magic’ you’ll see in a combo you can buy locally by Jocko’s, without the silicon dioxide in it).
Another Favorite is Pappy’s Blue Label seasoning (OMG PUT IT ON ROASTED POTATOES), and I add a sprinkle of salt to it too.
I’ve also tried this with a coating of garlic, salt, thyme, and oregano for a more herbal bird. You can also get all nerdy with lemon zest, garlic, fresh herb pastes, etc… but I haven’t gone that far – yet.