12 cups cold water (to bring total mixture to 1 gallon)
2 tablespoons olive oil or softened butter
1 ½ - 2 hours
20 hours, 20 minutes
1. In a bowl, combine Traditional Brining Blend with boiling water. Stir to dissolve salt and infuse water with flavor.
2. Add ice cubes; stir to cool mixture.
3. Rinse chicken under cold water and place in a non-reactive container large enough to hold chicken with brine or a food grade plastic bucket works well. Pour brine mixture over chicken and add enough cold water to completely cover bird (brine should total 1 gallon)
4. Place in refrigerator to brine for 18 – 24 hours.
5. When brining is complete, remove chicken from liquid and pat dry. (Do not rinse!) Preheat the oven to 400°F.
6. Rub chicken with olive oil or softened butter inside and out. Place the chicken on a rack in a roasting pan.
7. Roast for 1 ½ to 2 hours, or until a thermometer inserted in the chicken thigh reads 180ºF. Check temperature at ¾ cooking time as brined meat cooks faster than unbrined meat.
8. Remove the chicken from the pan, place on the cutting surface and cover tightly with foil for 20 minutes before carving.
To add even more flavor to the chicken, combine two tablespoons of Victoria Taylor’s Herbes de Provence with olive oil or butter and rub on chicken before roasting.