This roast chicken recipe is the perfect Sunday dinner with mashed potatoes and a gravy made from the pan juices and the garlic, celery and onion that is roasted inside the chicken cavity. Your house will smell delicious!
Heat 1/2 of the broth and add the salt and sugar till it dissolves them. After the sugar and salt is dissolved add the garlic, peppercorns and onions removed from heat and add the rest of broth stir well. Add all of the herbs and stir. Add 1 cup ice water and chill the brine.
Place the chicken (remember to remove the bag of innards) in a gallon container with legs pointed up towards the top and pour brine over the chicken and if the chicken is not covered add enough very cold water to cover chicken. Cover and chill for 8 hours.
Preheat oven 350. Remove from brine rinse and dry the chicken very well. Put chicken in a roasting pan and brush well with butter or olive oil, dust with black pepper. Place a small onion, 1 small stalk of celery, and 2 cloves of garlic in the cavity. Place chicken in the oven and roast till internal temp is 160 white meat. I drain juices from chicken and make a pan sauce while chicken rests for 10/15 min before carving.