Ingredients
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1 recipe quantity Brine
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1 large Chicken
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2 tablespoons Canola Oil
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1 recipe quantity Red Wine Sauce
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Sea Salt
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Freshly ground Black Pepper
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1 recipe quantity Roast Potatoes
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1 recipe quantity Wilted Greens
Directions
Steps
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1
Done
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You will need a pot large enough to hold both chicken and brine and fit in the refrigerator. Put 6 quarts water in the pot, add the brine ingredients and stir to dissolve the salt. Add the chicken, making sure it is covered in brine. Cover and marinate about 12 hours or overnight in the refrigerator. |
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2
Done
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Heat the oven to 315°F. Remove the chicken from the brine and shake off any excess liquid. Stand it on a clean cloth for a few minutes to drain, then pat the chicken dry. Pour the oil over the chicken and rub it into the skin, then season with salt and pepper. |
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3
Done
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Strain the vegetables and herbs out of the brine and put the vegetables in a flameproof roasting pan. Put the herbs inside the chicken, then put the chicken on top of the vegetables. (I don’t truss the chicken, so it cooks evenly throughout.) Roast 1½ hours, then turn the heat up to 400°F and roast 15 to 20 minutes longer to get the skin crisp. The inside of the chicken closest to the bone should reach 175°F on a meat thermometer. If you don’t have a thermometer, the juices should run clear when the thickest part of the thigh is pierced with the tip of a sharp knife. If there is any red or pink, cook a little longer. Lift the chicken out of the pan, cover it and leave it in a warm place 5 to 10 minutes while you make the gravy. |
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4
Done
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Put the roasting pan with the vegetables and juices over medium heat. Add the red wine sauce and cook 3 to 4 minutes, deglazing the pan by stirring to remove any caramelized bits stuck to the bottom. Strain through a fine strainer, then serve with the roast chicken, roast potatoes and wilted greens. |
