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This is a yummy recipe that I think came from Better Homes & Gardens originally. This will make you look like a pro!
Ingredients
* 1 (3-3 1/2 lb) roasting chicken
* 1/2 cup kosher salt
* 1 quart water
* 2 tablespoons butter, melted
* 2 garlic cloves, minced (or 1 tsp. jarred minced garlic)
* 1 teaspoon dried basil, crushed
* 1/2 teaspoon salt
* 1/2 teaspoon ground sage
* 1/2 teaspoon dried thyme, crushed
* 1/4 teaspoon lemon-pepper seasoning or ground black pepper
Directions
1 Place chicken in a 1 gallon zip-lock type bag. Pour 1/2 cup Kosher salt over chicken. Carefully pour 1 quart water over chicken and seal bag.
2 Gently mix the salt/water solution to cover chicken. Place sealed bag on a paper towel in the refrigerator and leave for at least 30 minutes. (This is called brining.).
3 Remove chicken from bag and rinse under cold water. Pat chicken dry.
4 Preheat oven to 375°F
5 In a small bowl, stir together basil, salt (1/2 tsp.), sage, thyme, and lemon pepper (or pepper).
6 In another small bowl, melt butter. Add minced garlic to butter and mix together.
7 Remove neck and giblets from chicken. Place chicken, breast side down, on a rack in a shallow roasting pan. Use a basting brush to paint garlic butter onto & under the chicken skin. Sprinkle part of the herbs over the butter.
8 Turn chicken over and repeat with remaining butter and herbs.
9 Roast, uncovered, for 1.25 - 1.5 hours, or until drumsticks move easily in the sockets and a meat thermometer registers 180°F
Ingredients
* 1 (3-3 1/2 lb) roasting chicken
* 1/2 cup kosher salt
* 1 quart water
* 2 tablespoons butter, melted
* 2 garlic cloves, minced (or 1 tsp. jarred minced garlic)
* 1 teaspoon dried basil, crushed
* 1/2 teaspoon salt
* 1/2 teaspoon ground sage
* 1/2 teaspoon dried thyme, crushed
* 1/4 teaspoon lemon-pepper seasoning or ground black pepper
Directions
1 Place chicken in a 1 gallon zip-lock type bag. Pour 1/2 cup Kosher salt over chicken. Carefully pour 1 quart water over chicken and seal bag.
2 Gently mix the salt/water solution to cover chicken. Place sealed bag on a paper towel in the refrigerator and leave for at least 30 minutes. (This is called brining.).
3 Remove chicken from bag and rinse under cold water. Pat chicken dry.
4 Preheat oven to 375°F
5 In a small bowl, stir together basil, salt (1/2 tsp.), sage, thyme, and lemon pepper (or pepper).
6 In another small bowl, melt butter. Add minced garlic to butter and mix together.
7 Remove neck and giblets from chicken. Place chicken, breast side down, on a rack in a shallow roasting pan. Use a basting brush to paint garlic butter onto & under the chicken skin. Sprinkle part of the herbs over the butter.
8 Turn chicken over and repeat with remaining butter and herbs.
9 Roast, uncovered, for 1.25 - 1.5 hours, or until drumsticks move easily in the sockets and a meat thermometer registers 180°F
Voted as best: jeffp, andyroo, christhomson, bunnyphuphu, geniusofhardwork, williamwaco, ayla_zed, jrwilliams, howulikethemapples, dannyjohnson, maxzhichao, hillo, dbiddie, beast1oh1, cintle456, matthewh, stanar, bestpay, yagelski, easyeboy, soundboy
If you have a crock pot, my favorite way to cook a whole chicken is included on my blog, here:
http://saltandlemonade.blogspot.com/2009/02/easiest-crock-pot-chicken-with-bonus.html
You can use the same prep method in the oven, just roast for 20 minutes a pound at 350 degrees.
If you'd like to truss the chicken, Mahalo has some great instructions on How To Truss a Chicken.
http://saltandlemonade.blogspot.com/2009/02/easiest-crock-pot-chicken-with-bonus.html
You can use the same prep method in the oven, just roast for 20 minutes a pound at 350 degrees.
If you'd like to truss the chicken, Mahalo has some great instructions on How To Truss a Chicken.
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