Pan Roasted Brined Chicken
Print recipe| Serves | 4-6 |
| Prep time | 2 hours |
| Cook time | 30 minutes |
| Total time | 2 hours, 30 minutes |
Ingredients
- 1/2 cup salt (I used Diamond kosher salt)
- 1 Gallon cool water
- 3-4lb whole chicken, cut up (or 2 1/2 to 3 pounds bone-in chicken pieces)
- 2 tablespoons olive oil
Directions
| Step 1 | |
| To make the brine: in a large bowl, whisk together the salt and the water until the salt is dissolved. Place the chicken chicken pieces in the brine in a large covered container (I used a 2-gallon storage bag set inside a large bowl to prevent leakage). Refrigerate for at least 2 hours and up to 10 hours. | |
| Step 2 | |
| Preheat the oven to 425 degrees. If you are using a pan smaller than 12 inches, preheat a baking sheet or stoneware pan in the oven (I used a stoneware baking dish). Remove the chicken pieces from the brine and dry on paper towels, patting if needed. It is very important that you dry the chicken so it will brown properly. | |
| Step 3 | |
| Preheat the two tablespoons of olive oil in a 12-inch heatproof skillet (or, if you don't have a 12-inch skillet, brown the chicken in two batches, using just one tablespoon of oil at a time). Season the chicken with black pepper. Brown the chicken for two minutes on each side. | |
| Step 4 | |
| Remove any white meat pieces from the pan and set aside. Place the 12-inch skillet in the oven OR remove the dark meat pieces to the preheated pan in the oven. Bake for ten minutes then add the white meat pieces and bake for fifteen minutes more. Remove the chicken from the oven and rest for ten minutes to redistribute the juices. | |
