Brined Roast Chicken

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 quarts water
• 1/2 cup salt
• 1/2 cup sugar
• 1 fresh roasting chicken
• 1 chopped onion
• 1 chopped parsnip
• 2 chopped carrots
• 2 stalks of chopped celery
• 1 tablespoon olive oil (1 splash)
• 9 sprigs fresh thyme
• 2 bay leaves
• 6 shallots, cut in halves
• browning gravy gravy master (ie)

Recipe

• 1 whisk the salt and sugar into the water until they are completely dissolved, add 3 stalks of thyme. place the chicken in a large bowl or pot and cover with the brine. refrigerate over night or at least 2 hours, then remove it and dry well with a clean towel.
• 2 preheat your oven to 350°f toss the vegetables and onions with oil and a bit of salt and pepper then pour them into a casserole dish or shallow roasting pan along with the bay leaves. sit the chicken on top and roast until the thermometer reads 160°f instantly in the thickest part of the breast and 165°f in the thigh. take a brush and brush the browning gravy all over the chicken generously and let cook to the desired color.
• 3 cooking time depends on the size of your chicken. use the leftover thyme as garnish.