The Month of French - Graniteware Roast Chicken
Graniteware makes a wonderfully moist whole chicken
Calories per serving: 286kcal
Ingredients
- 1 Chicken , whole
-- Brine --
- 2 tablespoon Salt
- 1 tablespoon Brown sugar
- 1 teaspoon *poultry seasoning
-- Injection --
- 2 tablespoon unsalted butter, melted
- 2 tablespoon White wine
-- Rub --
- 1/2 teaspoon Ozark seasoning
- 1 teaspoon paprika
- 1/2 teaspoon Herbs de Provence
- 1/2 teaspoon *poultry seasoning
- 2 tablespoon *Olive oil
Instructions
For the Dry Brine
- Combine the ingredients for the brine and set them aside.
For the Injection
- Combine the ingredients for the injection and set them aside.
For the Rub
- Combine the ingredients for the rub and set them aside.
For the Stuffing
- For the stuffing, take the ends off the vegetables and stuff them in the inside cavity of the bird. Put the rest of the vegetables in the bottom of the roasting pan.
- Take a paper towel and rub the excess brine off.
- Rub the chicken inside and out with the brine and let it sit in the refrigerator, uncovered, for at least two hours.
- Truss the chicken and put it on top of the vegetables.
- Inject the all over the chicken with the injection liquid.
- Mix the rub together and rub it onto the chicken's skin.
- Preheat the oven to 400 degrees. When it reaches that temperature, put the chicken in the oven for 15 minutes, uncovered, then reduce the temperature to 350. Cover the chicken and roast covered until the last half hour, then roast uncovered so the skin can crisp up. The chicken should be roasted for 30 minutes per pound.
- You will find there are delicious vegetables on the bottom of the pan, plus all those juices from the chicken to make a fine gravy.
Notes
Please note that the sodium amount is not as high because you are rubbing most of it off after the brine. If you choose, you can even blot the bird with a wet paper towel to remove it completely. The flavor has already been absorbed by this point.
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