Ingredients:
1/2 Cup salt
1/2 Cup Sugar
6 Bay leaves crushed
2 Heads of garlic, peeled and crushed
1 Free Range Chicken 3 1/2 pounds
1 teaspoon fresh ground pepper
2 pinches of Hungarian sweet paprika
1 pinch of cayenne pepper
3 Tablespoons melted butter (optional)
The Brine:
In a 1 gallon ziplock freezer bag dissolve salt and sugar in warm water filling the bag only about a 1/4 of the way. Add bay leaves, crushed garlic and finally the chicken. Then add just enough water to cover the bird but still allow you to seal the bag shut.
Put the ziplock bag in a bowl and put inside the refrigerator for at least one hour but not to exceed two hours. If you cant get it in your refrigerator, put the bowl in your sink and pour ice from the freezer over the top of the bag and around the bowl.
The Setup:
Place the oven rack in the middle position. Preheat the oven to 375 for 20 minutes. Remove the bird from the brine and dry off well with paper towels. Place on an oiled V-Rack set in a roasting pan breast side down.
The Spice Rub:
In a small bowl mix the fresh ground pepper, paprika and cayenne together and sprinkle all over the bird coating evenly.
The Roasting:
Roast breast side down for 40 minutes or until moderately brown. Then, using paper or kitchen towels, flip the bird breast side up. Increase the oven temperature to 450 and continue roasting for 35-40 minutes or until the internal temperature of the thigh is 170 degrees. Remove from oven and cover with foil letting bird rest for 15 minutes. Carve and serve.
For a crisper skin try these techniques:
1. Run your hands under the skin and carefully separate it from the meat. The breast side is really easy, the legs are little harder to do. Try using the handle of rubber spatula or wooden spoon. Just be careful not to puncture the skin.
2. Using a knife VERY carefully poke some holes in the fatty parts of the skin. (Top of the breast, Sides of the legs and thighs) That will help the fat render out during cooking and crisp up the skin.
3. Brush a very light coating of melted butter on your bird before adding the pepper, cayenne and paprika.
Herb rubbed variation:
Select 1 or 2 fresh herbs from this list:
Rosemary, basil, thyme, parsley, cilantro, or tarragon.
Chop 2 Tablespoons, mix with 4 Tablespoons melted butter, and fresh ground pepper to taste.
Brush on and coat evenly.
