Whole roasted chicken is an art form in the culinary world. It is about time, temperature, browning, aromatics, rotation and BRINE. You can do it all without brine but the brine does work to create more juice and depth of flavor.
2 quarts water
- 1/2 cup salt
1 cup sugar
1 fryer (4-4.5 pounds)
Blend water salt and sugar in a container large enough to expand when bird is added. Clean rinse chicken. Place into brine and refrigerate for 2-4 hours. Proceed with roasted chicken recipe.