Fall-off-the-bone Juicy Roast Chicken
By Jacinda Santiago givingrief
There is only one way I roast a chicken and it's simple but requires a bit of planning.
Soaking the bird in a salt water brine for 8-24 hours beforehand is the key to a moist and flavorful bird. My biggest complaint about this method is that the meat completely falls off the bone and sometimes I don't get two intact drumsticks that my kids love.
Everyone loves my roast chicken, better than any rotisserie bird you can buy at the market.
*You can also use this same method for Cornish hens or any bird - even turkey though I brine it in a garbage bag and have to leave it in a well iced cooler.
Toast the peppercorns and cumin seeds in a pan for a few minutes until fragrant. Process in a spice mill until ground and mix well with the salt, oregano and with the onion, garlic, and chili powders. Store in a sealed jar.
The first step is to soak the bird is a salt water brine for 8-24 hours before you plan on cooking. To do this, I take a gallon size zip top bag, add the 1/4 cup of kosher salt and fill halfway with water. Stir so salt dissolves completely. The brine should be as salty as the sea. Remove the innards from the chicken and rinse. Add the chicken to the brine and top off with water (I do this in my sink to avoid a mess). Zip the bag closed. Place the zip top bag in a bowl or container and refrigerate until ready to cook.
ALWAYS USE A MEAT THERMOMETER TO ENSURE POULTRY IS THOROUGHLY COOKED AND SAFE TO EAT.