Perfect Herb Roasted Chicken

By vealam

Ingredients

• For the Brine:
• 1 Whole Chicken, rinsed and gizzards removed.
• 1/2 Cup Apple Cider
• 1/2 Cup Water or Chicken Broth
• 1 Gallon- 16 Cups Water
• 3/4 Cup Salt
• For the Rub:
• 1 Tablespoon Fresh Chopped Rosemary
• 2 Tablespoons Fresh, Thyme *see note*
• 2 Teaspoons Minced Garlic
• 1 Handful, about 3/4 Cup Fresh Parsley
• 1/4 Teaspoon Pepper
• 2 Tablespoons Olive Oil
• For the Sauce:
• 2 Teaspoons Corn Starch
• 2 Tablespoons Water
• 1/4 Cup Water
• 1 1/4 Cups Chicken Broth
• 2 Tablespoons Butter, unsalted

Details

Servings 4
Preparation time 300mins
Cooking time 360mins
Adapted from ohsweetbasil.com

Preparation

Step 1

For the Chicken:
In a large pot, add the water and salt, stirring to combine. Add the chicken and cover with a lid in the fridge for 4 hours up to overnight. Remove the chicken, discarding all liquid and pat the bird dry.
In a blender or food processor, add the rosemary, thyme, garlic, parsley, and pepper. Process until a paste forms. Place 1 Teaspoon in a ziploc for the sauce. Place 2 tablespoons in a bowl for the outside rub and add the 2 tablespoons of oil, stirring to combine.
With the remaining herbs, gently lift the skin by sliding your fingers under the openings at the head and tail of the bird and rub the herbs into the meat everywhere you can.
Take the olive oil and herb mixture and rub all over the outside of the bird. You should have a little leftover which you can discard.
Place the chicken on a platter or plate and cover with saran wrap. Allow to sit for 1-4 hours in the fridge.
Heat the oven to 450 degrees and place the bird, breast side down in a v-rack roasting pan. Bake for 20-25 minutes, remove from the oven and flip, breast side up. Add apple cider and water (or broth) to the bottom of the roasting dish and bake for another 25-30 minutes or until a meat thermometer shows 170-175 degrees.
Allow to rest on a cutting board for 20 minutes while you prepare the sauce. Do NOT discard juices in pan.

For the sauce :
Whisk the water and cornstarch in a small bowl. Pour the leftover juices and any chicken juices from the resting chicken in a tall skillet or saucepan, skimming off any fat in the process, about ½ cup plus a few tablespoons. Add additional water if you don't have enough juices. Add broth and ¼ cup water and bring to a boil. Reduce the heat to a simmer until beginning to thicken, about 15 minutes. Whisk in the cornstarch mixture and simmer another 5 minutes. Add the herbs and butter and whisk to combine. Cook for 1-2 more minutes, season as needed and serve with poultry.