Dry Brined Roasted Chicken Recipe

Chicken: A whole chicken, about 4-5 pounds, is the star of this recipe. Make sure it's fresh and preferably organic for the best flavor.

Kosher salt: This coarse salt is essential for the dry brining process, helping to tenderize the meat and enhance its flavor.

Black pepper: Freshly ground black pepper adds a subtle heat and depth of flavor to the chicken.

Olive oil: Used to coat the chicken before roasting, olive oil helps to crisp up the skin and adds a rich, savory taste.

To achieve a perfectly crispy skin on your roasted chicken, make sure to pat the chicken dry thoroughly with paper towels before applying the kosher salt. This step removes excess moisture, allowing the skin to crisp up beautifully during roasting. Additionally, refrigerating the chicken uncovered helps to dry out the skin further, enhancing the texture and flavor.

• whole chicken - Substitute with cornish hen: Cornish hens are smaller but can be used similarly, adjusting cooking time accordingly.

• whole chicken - Substitute with turkey: A turkey can be used for a larger gathering, though cooking time and seasoning quantities will need adjustment.

• kosher salt - Substitute with sea salt: Sea salt has a similar texture and salinity, making it a good alternative for dry brining.

• kosher salt - Substitute with table salt: Use less table salt (about half) as it is finer and more concentrated than kosher salt.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile, though it is slightly milder.

• freshly ground black pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used, but in smaller quantities due to its heat.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar smoke point, making it a good alternative for roasting.

• olive oil - Substitute with butter: Butter adds a rich flavor and can be used for roasting, though it may brown faster than olive oil.

• Allow the roasted chicken to cool completely at room temperature before storing. This helps prevent condensation, which can make the skin soggy.
• Once cooled, carve the chicken into smaller pieces. This makes it easier to store and reheat later.
• Place the chicken pieces in an airtight container or wrap them tightly with aluminum foil or plastic wrap. For added protection, you can also place the wrapped chicken in a resealable plastic bag.
• Store the chicken in the refrigerator for up to 4 days. Make sure to label the container with the date to keep track of its freshness.
• To freeze, place the carved chicken pieces in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 2-3 hours.
• Once frozen, transfer the chicken pieces to a resealable freezer bag or airtight container. Label with the date and store in the freezer for up to 3 months.
• To reheat, thaw the chicken in the refrigerator overnight if frozen. Preheat your oven to 350°F (175°C). Place the chicken pieces on a baking sheet and cover with aluminum foil to prevent drying out. Heat for about 20-25 minutes, or until warmed through.
• For a quicker option, reheat the chicken in the microwave. Place the pieces on a microwave-safe plate, cover with a damp paper towel, and heat on medium power in 1-minute intervals until warmed through.
• To maintain the crispy skin, you can reheat the chicken pieces in a skillet over medium heat with a small amount of olive oil. Cook for a few minutes on each side until the skin is crispy and the chicken is heated through.
• Serve the reheated chicken with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh green salad.

• Preheat your oven to 350°F (175°C). Place the leftover chicken in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Heat for about 20-25 minutes, or until the internal temperature reaches 165°F (75°C).

• For a quicker method, use a microwave. Place the chicken pieces on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking and turning the pieces halfway through.

• If you prefer a stovetop method, shred the chicken and place it in a skillet with a splash of chicken broth or water. Heat over medium-low, stirring occasionally, until warmed through.

• For a crispy skin, use an air fryer. Preheat the air fryer to 375°F (190°C). Place the chicken pieces in the basket, ensuring they are not overcrowded. Heat for 5-7 minutes, or until the skin is crispy and the meat is heated through.

• To reheat in a slow cooker, place the chicken in the slow cooker with a bit of chicken broth or water. Cover and heat on low for 2-3 hours, or until the chicken is thoroughly warmed.

• Paper towels: Used to pat the chicken dry, ensuring the skin becomes crispy during roasting.

• Wire rack: Allows air to circulate around the chicken while it refrigerates, helping to dry out the skin.

• Baking sheet: Placed under the wire rack to catch any drippings from the chicken while it is in the refrigerator.

• Refrigerator: Used to store the chicken uncovered for the dry brining process.

• Oven: Preheated to 425°F (220°C) for roasting the chicken.

• Roasting pan: Holds the chicken while it roasts in the oven, ensuring even cooking.

• Meat thermometer: Checks the internal temperature of the chicken to ensure it reaches 165°F (75°C).

• Carving knife: Used to carve the chicken after it has rested.

• Cutting board: Provides a stable surface for carving the chicken.

Pat the chicken dry: Use paper towels to quickly remove moisture from the chicken, ensuring a crispy skin.

Dry brine overnight: Season the chicken with kosher salt and refrigerate it uncovered for at least 12 hours to enhance flavor and tenderness.

Preheat the oven: Start preheating your oven to 425°F (220°C) while the chicken is coming to room temperature.

Use a wire rack: Place the chicken on a wire rack over a baking sheet for even air circulation and crispier skin.

Check internal temperature: Use a meat thermometer to ensure the chicken reaches 165°F (75°C) for safe consumption.