The Bluster and the Burrow
Dry Brined Chicken
This dry brined whole chicken delivers tender, juicy meat and irresistibly crispy skin with almost no effort. Simply salt the bird, chill it overnight, and roast it to golden perfection for an easy, flavorful dinner any night of the week.
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Equipment
- Roasting Pan
- Roasting Rack optional
Ingredients
- 5-6.5 lb whole chicken
- 1 tablespoon kosher salt
Instructions
Dry Brining the Chicken
- Remove the 5-6.5 lb whole chicken from its packaging and dry the surface and inside of the chicken with paper towels to remove excess liquid
- Place the chicken on a plate or container large enough to hold it
- Sprinkle salt into the cavity. Place the chicken breast side down and salt the back, wings, thighs, and legs. Place the chicken onto its back and salt the breasts, wings, legs, and thighs
- Place uncovered on the bottom shelf in the refrigerator for 24 hours
Roasting the Chicken
- Take the chicken out of the refrigerator 30 minutes before you want to roast it
- Preheat the oven to 400°F. Pat the chicken down with paper towels again to get any excess moisture off of it and put into a baking dish or roasting pan with or without a rack
- Bake for 1 hour in the middle rack, uncovered
- Turn the heat up to 425°F for the last 30 minutes
- Check the temperature with an instant read thermometer. The breast meat should be 165°F. The thickest part of the thigh should be 175°F.
- Rest for 15-20 minutes to let the juices redistribute
Notes
Crisp Skin: Leaving the chicken uncovered in the refrigerator allows the skin to dry out further making it crispier after roasting. Dry the skin once more before baking to remove any excess moisture.
Don’t Rush: The most important component of dry brining is allowing the salt enough time to penetrate the meat and pull the surface moisture back into the bird. If you rush it, you will have over salted, dry meat.
Don’t Rinse: There is no need to rinse the salt off of the chicken before cooking. It’ll make the skin soggy. If you're worried about it being too salty, just don’t add a lot of salt to begin with.
Roasting Rack: Using a roasting rack will allow the air to circulate under the chicken and let the drippings fall, which prevents a soggy bottom. I use a roasting rack sometimes, but other times I don't mind if it cooks in the juices.
Let it Rest: Resting lets the juices redistribute so that the meat is tender and juicy. The chicken will still be hot.
Bonus Meals: Save the carcass and bones to make your own Instant Pot chicken stock.
Storage: Chicken can be stored in the refrigerator for up to 3 days.
Nutrition
Calories: 390kcal | Protein: 34g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 136mg | Sodium: 1290mg | Potassium: 343mg | Vitamin A: 254IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 2mg
