After years of dealing with the mess of a wet brine, I came across the technique of dry brining. So easy and so tasty. My family raves about it and I hope yours does too. Use the drippings as a great base for gravy. This method is great on turkey as well!
These are the reviews and comments of some lovely people who tried this Dry Brined Roasted Chicken Recipe :
This is the best recipe I have ever tried off this site. This chicken is unbelievably delicious and easy to prepare. I took the advice of another reviewer and added 1tsp each of garlic and onion powders to the brine…phenomenal. Thanks for this recipe! I have only ever brined 24 hours…can’t imagine how awesome it would be with a longer brine time.
This recipe is excellent! I substituted lemon for the orange ground fresh rosemary with the salt and mixed it with thyme for the rub. I stuffed the cavity with half a lemon. 24 hours later I brushed it with 2 tbsp of butter melted with a squeeze of lemon and 1 tsp of garlic powder and 1 tsp of onion powder. I added 5 whole garlic cloves to the cavity then popped it in the oven at 350 for two hours (5.3 lb chicken). I tented it with aluminum foil for the first 90 minutes then removed the foil to get a golden finish. Simply fabulous!
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