Perfect Roasted Chicken
Main Dishes | Switzerland cuisine
⏳ Time
2 hours + 8 hours
🥕 Ingredients
9
🍽️ Servings
6
Description
You can add any spices of your choice to the brine. The juices and fat released while cooking the chicken can be reduced with a small amount of wine until thickened, and this sauce can be drizzled over the chicken and side dishes.
Ingredients
- Poultry - 1 piece
- Salt - 10 oz
- Thyme - 3 sprigs
- Garlic - 5 cloves
- Bay leaf - 1 piece
- Butter - 5 oz
- Lemon - 1 piece
- Honey - 0 oz
- Vegetable Oil - 0 fl oz
Step by Step guide
Step 1
Prepare the necessary ingredients
Step 2
Bring water to a boil with salt (using a ratio of 50 g of salt per 1 liter of water), thyme, whole garlic cloves, allspice, and bay leaves. Stir until the salt is dissolved, remove from heat, and let it cool.
Step 3
Place the chicken in the brine and refrigerate it overnight.
Step 4
Mix the softened butter with the zest of one lemon, salt, and pepper.
Step 5
Remove the chicken from the brine and pat it dry with a paper towel. Carefully place the spiced oil under the skin of the chicken in the breast area.
Step 6
Place the chicken in an oven preheated to 355°F (350 degrees Fahrenheit) for about one to one and a half hours, depending on the size of the chicken. After 30–40 minutes of cooking, periodically check the oven and baste the chicken with the juices that have accumulated.
Step 7
Mix the honey with vegetable oil.
Step 8
Brush the chicken with this mixture. Return the chicken to the oven for another 10 minutes. To check if the chicken is done, pierce the meat in the crease between the thigh and breast and observe the color of the juices that flow out. If the juices are clear, the chicken is ready.
Step 9
Return the chicken to the oven for another 10 minutes.
Step 10
To check if the chicken is done, pierce the meat in the fold between the thigh and the breast and observe the color of the juices that flow out. If the juices are clear, the chicken is ready.
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