Chicken that is crispy on the outside should not be greasy, just crispy. To ensure you enjoy every bit of crispy goodness, make sure that you serve immediately and don’t let it sit.
Ingredients Needed:
For Brine
- Chicken – whole
- 6 tablespoons table salt
- 2 large cloves garlic
- 1 lemon (zest only)
- 10 sprigs thyme – fresh
- Brown Sugar (about 3 tablespoons)
- 6 cups water
For The Delicious Roasting
- 2 tablespoons vegetable oil
- 1 teaspoon sea salt such as fleur de sel
- 1/4 teaspoon black pepper
The Simple Step By Step Directions To Follow:
- Use a meat tenderizer or some other heavy object to poud the salt, garlic, lemon zest and thyme together.
- Scrape the salt and herbs into a bag that’s large enough to hold the chicken. Add the brown sugar and water and swirl around to dissolve the salt and sugar.
- Prepare the chicken, by tucking the wing tips under the chicken.
- With the drumsticks facing you, use a sharp knife to cut hole in the flap of skin on the right side of the chicken.
- Put the chicken in the brine and then squeeze as much air out of the bag as you can.
- When the chicken is done bringing, remove it from the brine, being sure to drain out any brine in the body cavity.
- Place the chicken on a wire rack over a baking sheet and stick it in the fridge uncovered for at least 24 hours, or until the skin goes from opaque to translucent.
- When you’re ready to roast the chicken, put the oven rack in the middle position and preheat to 375 degrees F (190 C).
- Rub the whole chicken with the oil and sprinkle evenly with salt and pepper.
- Put the chicken back on the wire rack it was drying on and roast until an instant read thermometer registers 160 degrees F (71 C) at the thickest part of the thigh.
- The amount of time this will take depends on the size of your chicken.
- Turn up the heat to 450 F and continue roasting the chicken another 5-10 minutes or until the skin is golden brown and crisp all over.
Finished!
Remember that the chicken needs to be served almost immediately to enjoy the crispiness of the skin. However, the juicy meat inside is great for leftovers…that is if there is any meat left!
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