Quarantine Roast Chicken
KYSHA HARRIS Food Editor @SCHOPgirl | 4/2/2020, midnight
This recipe is easy. In fact, the hardest part is time, which we all have in abundance now and for the foreseeable future. You will need about five days to prepare it. You read that right, give or take a couple of hours.
You are going to brine the rinsed bird in a hot mixture of salt, sugar, garlic, vinegar and black pepper in water. Once the bird has been coated, top with cold water and ice. Use a plate to assure the bird is submerged. Cover with plastic wrap and store in the lowest part of the fridge for 48 hours.
Remove bird from the brine, discard brine. DO NOT RINSE the bird. Pat down with paper towels. Now, season that baby up with what you like. My recommendation is black pepper, granulated garlic, poultry seasoning, adobo seasoning and a multipurpose seasoning with paprika in it. The latter two have salt in the mix so be mindful and do not forget the inside of the cavity.
Put the now brined and seasoned bird into a zip bag or into a covered bowl and into the refrigerator for another 48 hours. The wait will be worth it. Trust me. When you are ready to roast this bad boy, first remove it from the fridge, unwrap/uncover and place it on your roasting rack or lined sheet pan and let sit for up to one hour until it comes to room temperature.
Preheat your oven to 400 degrees. Rub the bird down with room temperature butter and insert into the oven. Roast for 15 minutes then drop the heat down to 375°, baste with pan drippings and continue to cook for another 45 minutes to one hour (depending on size of the bird) until golden.
Once out of the oven, let rest for at least 20 minutes before cutting it up. If you are not eating it immediately, let it cool all the way down to room temperature, cut it in half (I use kitchen shears) and store in the fridge until ready for use.