Salted roast chicken
This plain roasted chicken demonstrates the simplicity of dry brining. The chicken is already delicious as is but, if you prefer, you can add some herbs or spices before putting it in the oven.
Here's some of our favorite blends for a roast chicken: Chicken "staff" spice blend - Curry Powder - Vegetable spice blend - BBQ Classic blend - Poultry Seasoning
Ingredients
- 1 chicken (3 ½ - 4 lbs)
- 2 tbsp salt
Method
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1
Rinse chicken thoroughly under cold running water. Pat dry with paper towels, inside and out.
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2
Rub salt all over the skin and interior of the chicken. Put chicken on a plate and refrigerate, uncovered, for 24 hours.
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3
Remove chicken from the fridge 1 hour before roasting. Heat oven to 325 °F.
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4
Place a metal rack over a roasting pan and put the chicken on top. Roast on the middle rack for about 2 ½ hours.
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5
Remove when the internal temperature of the chicken reaches 175 °F. Let rest 15-20 minutes before carving.
