Alton Brown Brined Chicken Recipe

One Pot Chicken Recipe Alton Brown

WEBLeave the chicken alone for 15 minutes. Then, remove the lid and baste the top of the bird with some of the juices that have accumulated at the …

1. Dissolve the first dose of salt in the water in a containerI typically use a straight-sided container to ensure the bird will submerge. large enough to hold the chicken. Make sure the bird's cavity is empty and place in brine, breast-side down. Cover and refrigerate 8 to 12 hours. (I usually do this in the morning after I make coffee so that I can cook it that night.)
2. To cook, place an empty 4-quart cast-iron Dutch oven in the middle of your oven and crank it to 550°F.
3. Give the oven at least 30 minutes to get hot. Meanwhile, drain and thoroughly dry the bird with paper towels, allowing it to come to room temperature while you wait on the oven.
4. When the oven is good and hot, rub the bird down with the oil and sprinkle on the remaining teaspoon of salt. Then, open the oven door, slide out the rack holding the Dutch oven, and drop the bird straight down into it, breast-side up. Quickly cover with the hot lid, slide the rack back in, and close the door as quickly as possible.

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