DRY BRINED CHICKEN

”Once you have mastered a technique, you barely have to look at a recipe again”-Julia Child[if gte vml 1]><v:shapetype id="_x0000_t75" coordsize="21600,21600" o:spt="75" o:preferrelative="t" path="m@4@5l@4@11@9@11@9@5xe" filled="f" stroked="f"> <v:stroke joinstyle="miter"></v:stroke> <v:formulas> <v:f eqn="if lineDrawn pixelLineWidth 0"></v:f> <v:f eqn="sum @0 1 0"></v:f> <v:f eqn="sum 0 0 @1"></v:f> <v:f eqn="prod @2 1 2"></v:f> <v:f eqn="prod @3 21600 pixelWidth"></v:f> <v:f eqn="prod @3 21600 pixelHeight"></v:f> <v:f eqn="sum @0 0 1"></v:f> <v:f eqn="prod @6 1 2"></v:f> <v:f eqn="prod @7 21600 pixelWidth"></v:f> <v:f eqn="sum @8 21600 0"></v:f> <v:f eqn="prod @7 21600 pixelHeight"></v:f> <v:f eqn="sum @10 21600 0"></v:f> </v:formulas> <v:path o:extrusionok="f" gradientshapeok="t" o:connecttype="rect"></v:path> <o:lock v:ext="edit" aspectratio="t"></o:lock> </v:shapetype><v:shape id="_x0037_9DEE32E-DF2C-44FC-96C2-9AEC57622AA3-L0-001" o:spid="_x0000_i1025" type="#_x0000_t75" alt="" style='width:185.25pt; height:240pt'> <v:imagedata src="file:///C:/Users/stan/AppData/Local/Temp/msohtmlclip1/01/clip_image001.jpg" o:href="cid:79DEE32E-DF2C-44FC-96C2-9AEC57622AA3-L0-001"></v:imagedata> </v:shape><![endif][if !vml][endif]

When it comes to cooking techniques that are simple AND delicious, a roast chicken is the first thing that comes to mind. The technique I use takes 5 minutes and very little effort. I started doing this technique with all of my poultry and I will never make a Holiday turkey any other way again! This technique gives you that crispy skin while also seasoning below the surface of your bird. The technique I am talking about is called dry brining. It’s very simple. Basically, you season your chicken or Turkey the day before you are going to roast it, refrigerate it uncovered, and then roast as usual. How simple is that? The salt pulls out the liquid and then soaks up the seasoning and then melts back into the meat over time. I promise you will have a well seasoned, juicy turkey with crispy skin this Thanksgiving using this technique!

I place my bird on a rack with parchment paper on the sheet pan. The rack helps the entire surface of the chicken dry out for that crispy skin plus, while roasting, the heat can get around the entire bird, cooking more evenly. The parchment paper helps with cleanup! [if !supportLineBreakNewLine] [endif]

Instead of tying the legs up, I make slits in the side of the opening to the cavity and push the leg tips through. This keeps the legs moist and helps prevent them from getting overcooked. Also, I tucked the wing tips under the chicken for the same reason. Some people like to put butter under the skin. I did a little experiment this time and took out the big piece of fat that is always right inside the cavity and seasoned it before I shoved it under the skin. It was a delicious experiment that I will repeat! [if gte vml 1]><v:shapetype id="_x0000_t75" coordsize="21600,21600" o:spt="75" o:preferrelative="t" path="m@4@5l@4@11@9@11@9@5xe" filled="f" stroked="f"> <v:stroke joinstyle="miter"></v:stroke> <v:formulas> <v:f eqn="if lineDrawn pixelLineWidth 0"></v:f> <v:f eqn="sum @0 1 0"></v:f> <v:f eqn="sum 0 0 @1"></v:f> <v:f eqn="prod @2 1 2"></v:f> <v:f eqn="prod @3 21600 pixelWidth"></v:f> <v:f eqn="prod @3 21600 pixelHeight"></v:f> <v:f eqn="sum @0 0 1"></v:f> <v:f eqn="prod @6 1 2"></v:f> <v:f eqn="prod @7 21600 pixelWidth"></v:f> <v:f eqn="sum @8 21600 0"></v:f> <v:f eqn="prod @7 21600 pixelHeight"></v:f> <v:f eqn="sum @10 21600 0"></v:f> </v:formulas> <v:path o:extrusionok="f" gradientshapeok="t" o:connecttype="rect"></v:path> <o:lock v:ext="edit" aspectratio="t"></o:lock> </v:shapetype><v:shape id="_x0035_52EDB87-2B72-4D5F-B75C-888CAD7DF3A9-L0-001" o:spid="_x0000_i1025" type="#_x0000_t75" alt="" style='width:240pt;height:173.25pt'> <v:imagedata src="file:///C:/Users/stan/AppData/Local/Temp/msohtmlclip1/01/clip_image001.jpg" o:href="cid:552EDB87-2B72-4D5F-B75C-888CAD7DF3A9-L0-001"></v:imagedata> </v:shape><![endif][if !vml][endif] I personally never stuff my bird. It cooks faster and more evenly this way. But I totally understand why you would want to put some stuffing in. It’s my favorite Thanksgiving side dish!

DRY BRINED CHICKEN 1 Triple S Farms Whole Chicken 1 Tbs. Celery Salt 1 Tbs. Rubbed Sage 1 Tbs. Salt 2 tsp. Black Pepper Preheat the oven to 450°. Combine seasonings and evenly sprinkle over entire outside and inside of chicken. Refrigerate, uncovered, for at least 8 but no more than 24 hours. Take the chicken out of refrigerator for one hour before putting in the oven to bring it up to room temperature. Place chicken on a roasting rack in a shallow pan. Place in the oven and bake for 15 minutes. Turn the oven down to 350° and continue roasting for approximately 20 minutes per pound or until internal temperatures read 165°. Cover and let rest for 15 to 20 minutes before carving. [if !supportLineBreakNewLine] [endif]