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Ultimate Crispy Roast Chicken with Brine Injection and Hanging

Recipe by ChefSteps

A step‑by‑step guide to the ultimate roast chicken: a simple 5% brine is injected, the bird is tied, hung and air‑dried in the fridge for 24 hours, then slow‑roasted at low temperature and finished with a high‑heat salt‑bed sear for glassy, ultra‑crispy skin and juicy meat.

MediumAmericanServes 4

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Source Video
24h 55m
Prep
3h 37m
Cook
3h 25m
Cleanup
31h 57m
Total

Cost Breakdown

$12.25
Total cost
$3.06
Per serving

Critical Success Points

  • Inject the brine without puncturing the skin
  • Dry‑age the chicken uncovered in the refrigerator for 24 hours
  • Low‑temp roast to 145°F internal temperature
  • High‑heat sear on a salt bed for 7 minutes

Safety Warnings

  • Handle raw chicken with separate cutting board and wash hands thoroughly.
  • The injection syringe is sharp – use caution to avoid needle sticks.
  • The high‑heat sear creates a lot of smoke; ensure kitchen is well‑ventilated.
  • Never leave the oven unattended during the 500°F sear.

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