I never thought to brine anything. I often don’t want to add an extra step to what should be terribly easy, like a roasted chicken. But, it was Thanksgiving and turkeys in this country can run about $80 and you can absolutely forget about finding an organic turkey. So I thought that I’d treat my little non-GMO, non-antibiotic chickens with some respect. I brined the little guys and the meat simply fell right off the bone after roasting. This chicken was ahhmazing.
So if you are looking to make your chicken a bit more special, think about a simple brine. You only have to plan ahead overnight. And, if you’re like me, that’s about as far in advance as I can think about dinner. Also of note, I don’t have a roasting pan so I used onions to prop up the birds. The drippings make the most unbelievable gravy if you so choose. I served the onions on the side with the chicken.
- 2 (2-3 pound) whole chickens. NOTE: Chickens in Korea are infinitely smaller than those puffed up, antibiotic counterparts in America. If you have a bigger chicken then you just need one for this recipe.
- Kosher or sea salt
- cold water
- 3-4 onions, quartered
- 5-6 large garlic cloves
- 2 tablespoons of minced thyme and rosemary
- 1 tablespoon rubbed sage
- 1 tablespoon chili pepper
- 1 tablespoon garlic powder
- salt + pepper to taste
- olive oil
- 2 lemons
- The night (day) before you will cook them, removed the giblets from inside the chicken. Place the birds each in ziplock bags.
- Make your brine by dissolving one cup of salt in one gallon of cold water. Pour over your chicken in the bags until it covers up all the chicken. Seal the bags well and place in your crisper in the refridgerator. This is the perfect spot for them and it keeps the bag upright. Soak for 2-8 hours.
- An hour before it goes in the oven, take your chickens out of the brine, rinse and let them air dry.
- Preheat the oven to 450 degrees (230 Celsius).
- Place onions and garlic on your baking pan. (I did this because I don’t actually have a roasting pan. Works like a charm.) Set your chicken breast up on top of the onions and garlic.
- Drizzle and brush olive oil all over the chicken. Spread all your herbs, garlic powder and chili pepper all over. Salt + Pepper.
- Roast the chickens at 450 for 10-15 minutes. Then reduce the temperature to 350 degrees (175 Celsius) for 20 minutes per pound.
- Allow to rest for 15 minutes before you start cutting into it. I use the word “cutting” flexibly, the meat just falls off the bones…unbelievable.