The Chew: Fact Or Fiction Roast Chicken
While Mario Batali has always felt that brining is the way to go with chicken because it results in more flavor and guarantees succulence for amateurs, Michael Symon has always seasoned his because he finds it difficult to get crispiness with the skin. To test which one is better, the two both roasted a chicken with the same recipe, using different techniques: brining and not brining.
Fact Or Fiction Roast Chicken Recipe
- 3-4 pound Whole Chicken
- 4 1/2 quarts Water
- 1 cup packed Brown Sugar
- Kosher Salt
- freshly ground Pepper
- 1 tablespoon Granulated Sugar
- 1 Lemon (thinly sliced and seeded)
- 2 fresh Bay Leaves
- 1 small Onion (peeled and quartered)
- 3 Garlic cloves (peeled)
- 1 small bunch fresh Thyme
- 2 tablespoons Olive Oil
The Chew: Fact Or Fiction Roast Chicken Directions
- To Brine Chicken: In a small saucepan, combine 2 cups of the water, 1 cup kosher salt, brown sugar.
- Bring to a boil over high heat, stirring to dissolve the salt and sugar.
- Pour into a large pot or other container and add the remaining 4 quarts cool water.
- Allow to cool completely.
- If brining the chicken, allow the brine to cool before adding the ice water and the chicken.
- Stir to mix well, add the chicken, cover and refrigerate overnight.
- To Season the Chicken Overnight: Season the chicken all over with salt and granulated sugar, cover and refrigerate overnight.
- If salting the chicken, season the inside and outside liberally with kosher salt.
- Preheat the oven to 425F.
- Remove the chicken from the fridge or the brine 1 hour before cooking it.
- Lift the skin of each chicken breast and wedge 3 lemon slices and a bay leaf between the skin and each breast.
- Sage and rosemary are good substitutes for fresh bay leaves in this recipe.
- Put the onion, garlic, thyme and remaining lemon in the cavity of the chicken.
- Rub the entire chicken liberally with the olive oil and season with freshly cracked pepper.
- Put the chicken in an ovenproof saute pan or in a roasting pan breast side up.
- Slide it into the oven, and roast it until the thigh reaches 160F or until the cavity juices run clear,
- This takes about an hour.
- Remove and allow to rest for 10 to 20 minutes before cutting chicken into eight pieces and serving.