Brined Chicken, Dry & Wet

 1) Dry Brined Whole Chicken

Adapted from: SimplyRecipes

Ingredients

1 (4- to 6-pound) chicken, thawed

Lemon: 3/4 or up to 1 whole

Olive oil, divided: 1 tbsp (for brining) & 1 tbsp (for just before roasting)

Kosher salt, divided: 2 1/2 tsp (for brining) & 1/4 tsp (for just before roasting) - Morton's preferred; see recipe note if using another salt

1 1/4 teaspoons freshly cracked pepper

1 1/4 teaspoons dried thyme

BRINING:

1. 
   Prepare the pan: Line a rimmed baking sheet with foil and set a baking rack on top, or use a roasting pan with a roasting rack.
2. Make the brine rub: Zest and quarter the lemon. In a small bowl, combine zest, juice from 1/4 of the lemon, 1 tbsp olive oil, 2 1/2 teaspoons salt, pepper and thyme together in a small bowl. Save the remaining lemon quarters (even the one you squeezed dry) to insert into the cavity.
3. Season the chicken: Pat the outside of the chicken dry with a paper towel. Slide your fingers between the skin and the breast meat to loosen the skin. Try to separate the skin from around the legs as well.
4. Rub 3/4 of the spice mixture under the skin and into the breast and leg meat. Rub the remaining mixture inside the bird cavity. Insert the lemon quarters in the cavity.
5. Truss the chicken: To truss the chicken, cut a piece of kitchen twine about 15 inches long. Tuck the wings under the bird as best you can. Center the twine under the back end of the chicken so equal lengths of twine are where you tucked the wings in.
6. Lift up each side of the twine crossing it over the top of bird’s body, wrap it around the legs. Tie the legs together.
7. Air Dry: Place the bird, baking sheet and all, into your refrigerator uncovered for 24 to 72 hours. If you don’t have the room in your refrigerator it’s ok to put the chicken on a plate. Be sure to transfer it to the baking sheet when you’re ready to roast.
8. ROASTING
9. 1) Preheat oven to 375°F: When ready to roast, move oven rack to the second lowest spot in the oven, then start the preheat.
10. 2) Add extra seasonings: The chicken will look a little desiccated after the 24-72 hour rest. That’s a good thing! It means your chicken will have crispy skin!
11. 1. Transfer the baking sheet from the fridge to the counter. Rub the outside of the chicken with the remaining 1 tablespoon of olive oil, a 1/4 teaspoon of kosher salt, and a few cracks of fresh ground pepper.
    2. 3) Roast, then baste the chicken: Place the baking sheet into the oven and roast for 45 minutes, at which time check the chicken and baste it. Tip the pan as needed to get the juices. If you don’t have a baster, use a long-handled spoon to scoop up and pour the drippings over the chicken.
    3. 4) Roast another 15 minutes after basting it from Step 3. 
    4. 5) Increase oven to 425°F. Roast for 10 minutes, then baste again. Roast the final 10 to 20 minutes (or until the temperature in the thickest part of the breast reaches 160°F).

    5. Total roasting time of ~1hr 20min to 1hr 30min, or it has reached a deep, rich, golden color, the skin is crispy, and the chicken has finished cooking through.

    6. 5) Rest the chicken: Remove the chicken from the oven when the temperature in the thickest part of the breast reads about 160°F. Let it rest for 5-10 minutes. The temperature will continue to rise to reach 165°F.
    7. If you don’t have a thermometer that’s ok. The chicken is cooked through when you slice into it and the juices run clear.
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 2) Wet Brined Whole Chicken

1. 1. 
      
   2. From: RecipeTinEats
   3. Ingredients

   4. 2 L / 2 qts cold tap water
      1/3 c kosher salt (NOT table salt)
      2 lemons, quartered
      10 sprigs fresh parsley
      7 springs thyme
      2 sprigs rosemary
      5 bay leaves, fresh (or 3 dried)
      1/4 cup honey
      6 garlic cloves, smashed
      1 tbsp black peppercorns
      3 - 4 lb whole chicken
      3 tbsp butter, melted
      Salt & pepper

• 
  

DIRECTIONS

BRINING

• Pour about 1/3 of the water into a large pot (large enough for the brine and submerged chicken) with remaining Brine ingredients. Bring to boil boil 1 minute, stir to dissolve salt.
• Remove from heat, pour in remaining water. Cool completely before using (I cool about 30 min then refrigerate 1 1/2 hours). DO NOT put chicken in before full cool, this is a health hazard (Note 4).
• Flip chicken upside down (so legs and breast are on underside. Submerge chicken in brine, cover and refrigerate for 12 – 24 hours (Note 5). Don't worry if underside of chicken doesn't stay under water – the the breast side is, that is what matters.

ROASTING BRINED CHICKEN:

• Remove chicken from brine and pat dry to remove excess moisture.
• Tie legs with string (if desired), tuck wings under. Drizzle/brush with most of the butter all over, including underside (butter will firm up on contact).
• Sprinkle with pepper and the TINIEST pinch of salt, place chicken on a rack in a heavy based roasting tray. Set aside for 20 minutes.
• Preheat fan forced oven to 220°C/430°F.
• Turn down the oven to 180°C/350°F, then roast chicken for 50 minutes to 1 hour (Note 7) or until the internal temperature at the joint between the leg and thigh is 75°C/165°F, or until juices run clear.
• Check at 45 minutes, rotate the pan if not browning evenly, and brush top with remaining melted butter.
• Remove chicken from the roasting tray, cover loosely with foil and rest for 10 to 15 minutes.
• Chicken is so juicy, it needs little more than a tiny drizzle of the juices in the pan (go easy, it's salty). Otherwise, make a gravy while the chicken is resting.

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3) Wet Brined Chicken Breast

INGREDIENTS

• 1 to 1.5 cup water
• 1.25 tbsp kosher salt (yes, it looks like a lot)
• 1 chicken breast

EQUIPMENT

• Small pot
• Food container or storage baggie

DIRECTIONS

1. Dissolve the salt in the water by heating the solution in a small pot until no crystals remain
2. Refrigerate the water in the pot or food container or storage baggie to cool it (cold is ideal)
3. Once the brine solution is cold, add the chicken. Refrigerate for 1 to 2 hours.
4. Pat chicken dry and it's ready to be grilled/cooked/sauteed!