I wanted to share with you all our super-simple (and simply amazing) aromatic roast chicken recipe (below), inspired by Alton Brown’s famous Holiday Turkey recipe…thanks, Alton!
By popular demand, this is Christmas dinner at our house, and also one of the recipes we plan to add to future MY KITCHEN Outreach classes.
Our long-term goal is, in addition to continuing to support amazing programs like Sparks of Hope, the Amy Roloff Charity Foundation, and My Father’s House Community Shelter, is to offer 3-day cooking camps for at-risk kids, foster-teens, and young families who need to learn healthy nutrition, shopping, and cooking skills.
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The Most Amazing Roast Chicken
1 – (5-6lb) roasting chicken
3/4 of a cup of salt
1/2 cup each of sugar and honey
1 gallon distilled water (unless you have a well, or really good tap water)
1/2 small gala apple, sliced thin, skin on.
1/2 small Asian pear, sliced thin, skin on.
1/2 small naval orange, peeled and sliced
1/2 small lemon, peeled and sliced
1/2 small sweet onion, peeled and sliced thin.
2-3 cloves of fresh garlic, peeled.
Combine salt, sugar, honey, and 1 quart of water, and bring to a boil, stirring. When all solids are dissolved, pour this mixture into you brining pot, and add 3 more quarts of very cold water.
Add your chicken, breast-side down, and brine in refrigerator 8-18 hours. The longer you brine, the more moist and flavorful the meat will be.
Remove the chicken from the brine and rinse thoroughly (this is important, as you must wash away the excess salt). Pat to dry well, and set on a rack on the counter to continue to dry for up to an hour.
Add all fruit, onion, and garlic to a saucepan. Add about a cup of water and bring just to a boil, covered.
Drain, and (carefully) stuff the bird. FYI – you’ll toss the stuffing after roasting, and truss her up. Place the chicken, breast up, on a rack into a roasting pan, add 1/2 inch of water to the pan. Brush the bird lightly with oil (do NOT salt it!)
Preheat your oven to 425F, and roast the chicken for 20 minutes (rotating once), then turn the heat down to 350F for 90 minutes.
Flip to brown the back (personal preference, I like the skin!), then remove from oven and let rest 30 minutes, breast down on a rack, before carving.
Reserve bones and scraps for making stock for Hainanese Chicken Rice the next night!
I’ll post THAT recipe here, tomorrow.