How to Brine and Bake a Whole Chicken

In today's video, I'm going to show you a sure fire method for juicy baked chicken. None of that dried out white meat found here!

Sit back, and I'll tell you what you need to do!

#redneckery #chicken #chickenrecipe #baking #best

Here's the recipe if you want to give it a try!

Chicken Ingredients

6-7 pound chicken

1 Medium white or yellow onion (cut into semi-large chunks)

6 Cloves of garlic (crushed)

1 Tbsp kosher salt

2-3 Tbsp unsalted butter (for basting)

Thai Basil (to taste)

Rosemary (to taste)

Brine Ingredients

½ to 1 gallon of hot water

½ cup granulated sugar

½ cup iodized salt

Instructions

Mix the water, salt, and sugar together to make your brine. Be sure to do this a day prior to baking your chicken.

Remove the chicken from its packaging. Remove any giblets and rinse the chicken.

Place the chicken into the brine, making sure to remove bubbles and place in a refrigerator overnight.

The following morning, remove the chicken from the refrigerator. Drain the brine and rinse the chicken in cold water.

Dry the chicken with paper towels and place it on a wire rack above your basting pan. Return the chicken to the refrigerator and leave uncovered until ready to bake.

When you are ready to bake, remove the chicken from the refrigerator.

Heat your oven to 425.

Place the chicken into your roasting pan.

Apply the Kosher salt inside the bird's cavity.

Chop your onions and crush your garlic. Place these into the cavity as well.

Melt the butter and baste the bottom of the chicken, then sprinkle it with basil and rosemary. Repeat this for the other side of the chicken.

Insert a meat thermometer into the deepest part of the chicken breast.

Cook the chicken until your meat thermometer reads 165 and then remove from the oven.

Allow the chicken to rest for 10 minutes before carving.

Enjoy your juicy chicken!