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I have a confession to make.  Yesterday I made my first brined chicken.  For someone who has been cooking for quite some time, it’s honestly shameful.  Why have I roasted whole chickens without brining them first in all the previous years?  This overnight brined chicken was ridiculously juicy, tender, and flavorful.

Roasted Chicken Brine Recipe

I got to test the brining method on the set of Allrecipes.com video studio, using the Simple Chicken Brine recipe.  The recipe was indeed, simple.  A mix of water, salt, sugar, soy sauce and olive oil.  I resisted adjusting the recipe by adding extra seasonings and herbs, but will experiment the next time I decide to brine.

The whole chicken bathed in the brine overnight, then got rinsed and patted dry.  I stuffed it with lemon, fresh thyme, onion and celery before getting it into a hot oven, seated on a bed of more onion and celery.

Roast the chicken in a 400 degrees F oven for about an hour – depending on the size.  Make sure the internal temperature registers at 165 degrees F.  Allow the bird to rest, loosely covered with foil, to keep warm, before carving.  One of the benefits of brining, is even a bird that might be slightly overcooked, will still be juicy.

If every chicken I ate came out looking so beautiful and delicious, I’d be a happy girl!

Keep an eye out for a video to show you how we made the brine.

Would love to hear your experience in brining – do you have a favorite recipe to share?

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