Chicken Whole Recipe
Make Chicken Whole Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Whole Chicken & Brine
Aromatics & Fat
Seasoning & Finish
Method
Whole Chicken & Brine
- 1
Prepare the brine
In a large pot or container, combine 8 cups cold water, 1/2 cup kosher salt, 1/4 cup granulated sugar, 1 tablespoon black peppercorns and 2 bay leaves. Stir until salt and sugar dissolve. Chill briefly if needed so brine is cold.
- 2
Brine the chicken
Submerge the whole chicken in the brine, breast side down. If necessary, weigh it down so it stays submerged. Refrigerate for 1 to 3 hours (up to 4 hours for a 3.5–4 lb bird). Do not brine longer to avoid overly salty meat. After brining, remove the chicken, discard brine, and pat the chicken very dry inside and out with paper towels.
Aromatics & Fat
- 3
Preheat oven and prepare pan
Preheat oven to 425°F (220°C). Position a rack in a roasting pan or a rimmed baking sheet with a wire rack (or use a shallow roasting pan).
- 4
Make herb butter
In a small bowl, combine 4 tablespoons softened unsalted butter, 1 tablespoon olive oil, 4 minced garlic cloves, 1 teaspoon chopped rosemary and 1 teaspoon chopped thyme. Mix until smooth and evenly distributed.
- 5
- 6
Seasoning & Finish
- 7
Truss and season
Tie the legs together with kitchen twine and tuck the wing tips under the bird to promote even cooking. Sprinkle 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper and 1/2 teaspoon paprika (if using) evenly over the outside of the chicken.
- 8
Roast the chicken
Place the chicken breast-side up on the rack in the roasting pan. Roast at 425°F (220°C) for 15 minutes to develop color, then reduce oven temperature to 375°F (190°C) and continue roasting for an additional 45–60 minutes. Total roasting time should be about 20 minutes per pound; for a 3.5–4 lb bird expect ~75–90 minutes. Roast until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reads 165°F (74°C) and juices run clear.
- 9
Rest the chicken
Remove the chicken from the oven and tent loosely with foil. Let rest for 15–20 minutes before carving to allow juices to redistribute.
- 10
Carve and garnish
Untie the legs and carve the chicken into breasts, thighs, drumsticks and wings. Sprinkle chopped fresh parsley over the carved pieces for garnish and serve.