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Brined Roast Chicken with Herb Butter
A French‑style whole chicken that’s brined in a fragrant salt‑honey solution, air‑dried for ultra‑crisp skin, trussed, and roasted hot then finished at a lower temperature. The result is juicy meat, perfectly cooked legs and breast, and a salty, buttery crust.
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Cost Breakdown
Critical Success Points
- • Creating a true 10% salt brine
- • Ensuring the chicken is completely dry before air‑drying
- • Air‑drying uncovered for 48 hours
- • High‑heat start at 475°F
- • Cooking to an internal temperature of 165°F
Safety Warnings
- • Handle raw chicken with separate cutting board and wash hands thoroughly.
- • Use oven mitts when handling hot roasting pan.
- • Clarified butter is hot; avoid splatter burns.
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