Wedding Vow Chicken
My husband once penned his own wedding vows within which he wrote: "You asked me once when I fell in love with you, and I never answered you. Well, I'm going to today: it was after that first roasted chicken"! He still loves it (and me) just as much today. Here it is!
My husband once penned his own wedding vows within which he wrote: "You asked me once when I fell in love with you, and I never answered you. Well, I'm going to today: it was after that first roasted chicken"! He still loves it (and me) just as much today. Here it is!
- Carbohydrate 24.54925 g
- Cholesterol 1097.2925 mg
- Fat 285.065925 g
- Fiber 3.99200009346008 g
- Protein 232.655975 g
- Saturated Fat 93.50338 g
- Serving Size 1 1 Serving (2471g)
- Sodium 43126.71 mg
- Sugar 20.5572499065399 g
- Trans Fat 21.133945 g
- Calories 3637 calories
Step-by-step
- Start by brining your roaster, pour the Kosher Salt in the bottom of a large bowl or pan. (Should be big enough to submerge your chicken.) Pour a bit of hot, hot water over the salt until it dissolves and fill the rest of the pan about 3/4 full with cool water. Add the chicken to the water, and put it in fridge for 3-6 hours.
- After the chicken has brined in the salt water, take it out and pat it down with some paper towel. Rub it down with Olive Oil and then with the Herbs de Provence. Stuff the cavity with the onions chopped in half and the garlic cloves. Place one pad or tablespoon of butter in the 4 corners of the pan, you can also place one on top of the chicken if you want some extra flavor.
- The brining makes basting unnecessary, although if I have the time, I will baste the chicken every 30 mins. or so.
- Cook on 350 for 20 mins. per pound. (I use a speed bake button on my oven, which is convection timing, so it's hot and fast, you may have to test for more time or a slightly higher temperature.)
- The chicken is done with the plastic button pops. or it is 180 degrees with a meat thermometer. The meat will fall off the bone!
- Enjoy---and if your single, I hope this works for you too!
- Prep time is about 20-25 mins. the rest of the cooking time it just that, time in the oven! It's easy peasy, and everyone raves about this chicken! I've served two or three at a time at parties, and they are picked clean!
The Chemistry of the Brine
Submerging poultry in a saline solution alters muscle proteins to retain moisture during high-heat cooking. Dissolve the 3/4 cup of kosher salt in hot water first to ensure complete solute distribution before adding cold water. Keep the bird submerged for three to six hours in refrigeration kept at or below 40 degrees Fahrenheit. Leaving the meat longer than six hours risks a spongy texture. Thoroughly dry the skin with paper towels after extraction to guarantee the olive oil and herbs adhere properly.
Thermal Dynamics and Cavity Aromatics
Roast the bird at 350 degrees Fahrenheit, calculating roughly 20 minutes per pound. Convection settings circulate dry air rapidly, shortening overall duration while browning the exterior faster. Stuffing onions and garlic inside the cavity creates internal steam, cooking the thickest part of the thighs evenly from the inside out. Verify doneness by inserting a digital probe into the deepest part of the thigh without touching bone until it registers 180 degrees Fahrenheit. Rest the bird for 15 minutes before carving to allow internal juices to redistribute throughout the muscle fibers.
