Lemon chicken marinade with basil

Dry Brine Chicken begins with a bright lemon herb dry brine and ends with a mouthwatering, super moist roast chicken. There’s so much flavour, you’ll never buy a rotisserie chicken again.

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Lemon Herb Dry Brine Chicken

Have you ever wanted to lớn learn how to lớn dry brine a chicken? This post will give you all the salty details on how to make the BEST ROAST CHICKEN EVER. I’ve used a wet brine for both turkey và pork but for the tastiest roast chicken, it’s go dry or go home. Up your roast chicken trò chơi by making the juiciest, trang chủ cooked chicken for your family using this simple dry brine recipe.


Which Salt lớn Use for Dry Brine Chicken

Many recipes điện thoại tư vấn for kosher saltbecause it has large flakes and a coarse texture. The structure makes it easy khổng lồ rub into the skin while also dissolving readily the process. Please note that all brands of kosher salt are not created equal. Some have much denser grains than others, so be sure lớn double check the measurements according to lớn brand.

Some sea salts may also be used in dry brine as long as they have a delicate, flaky texture that crumbles easily. In this recipe, I used sel gris.

You CAN use regular table salt but it’s not recommended as it can easily clump together, causing uneven brine distribution.

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How to Roast a Dry Brine Chicken

If the chicken was dry brined on a rack over a shallow roasting pan, use the same pan for roasting. Remove the chicken from the fridge and let it come up to lớn room temperature while the oven is pre-heating khổng lồ 425 F. Roast, uncovered, for 30 minutes.

Then, lower the temperature khổng lồ 375 F. Roast the chicken for another 45 minutes, then use a thermometer inserted into the deepest part of the thigh to test the temperature. The chicken is done when it reaches an internal temperature of 165 F.

Dry Brine Chicken Inspiration

A chef friend once told me that if they were going to serve a simple roast chicken, they would make it the best roast chicken their customer had ever had. This got me lớn thinking about all the chickens I’ve roasted và how my methods have evolved over the years.

The first chickens I roasted were seasoned with salt và pepper then roasted in closed oval roaster at 350 F. While this method got the job done, it usually produced a pale skinned chicken that was somehow almost always over cooked.

Next, I tried an open roast method with butter and herbs at a higher temperature. This method produces a wonderful chicken on it’s own, but is all that butter really necessary?

Finally, I have found the best roast chicken method yet; Dry Brine Chicken. This method produces the best roast chicken I have ever had. Mission accomplished!