Roast Chicken
Ingredients:
1 gallon cold water
1⁄2 cup kosher salt (reduce to 1/4 cup if using regular table salt.)
2⁄3 cup light brown sugar
3 pound Chicken
black pepper to taste
1/2 cup margarine, divided
1 gallon cold water
1⁄2 cup kosher salt (reduce to 1/4 cup if using regular table salt.)
2⁄3 cup light brown sugar
3 pound Chicken
black pepper to taste
1/2 cup margarine, divided
Instruction's:
Make a brine by mixing the cold water,salt,and brown sugar together with a wisk.
Place 1 whole chicken (thawed or frozen- you may also use chicken parts.) in brine for 2 hours up to over night. Cover and store in the refrigerator.
Remove chicken from brine and rinse chicken well. You are now ready to make a tender juicy chicken
Preheat oven to 350 degrees F
Place chicken in a roasting pan, and season generously inside and out with pepper.
Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior.
Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F .
Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Make a brine by mixing the cold water,salt,and brown sugar together with a wisk.
Place 1 whole chicken (thawed or frozen- you may also use chicken parts.) in brine for 2 hours up to over night. Cover and store in the refrigerator.
Remove chicken from brine and rinse chicken well. You are now ready to make a tender juicy chicken
Preheat oven to 350 degrees F
Place chicken in a roasting pan, and season generously inside and out with pepper.
Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior.
Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F .
Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
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