Dry Brined Roasted Chicken
How to Make Dry Brined Roasted Chicken
- mix the salt and pepper together. Rinse the chicken and pat dry. Rub the salt and pepper mixture over the chicken. Carefully loosen the skin and tuck the herbs under the skin. Place on a plate and place inside a plastic grocery bag and tie loosely. Store in fridge for up to 3 days.
- Preheat the oven 475 degrees. Pour the chicken stock and wine into a roaster. Remove the herbs and throw them into the roaster. Place the chicken in the roaster.
- Roast breast up for 45 minutes. Turn the chicken and roast another 30 minutes or until no longer pink. Let the chicken rest for 20 minutes then carve.