Roasted Chile-Brined Chicken
I’ve discovered that poultry really is juicier and more flavorful when it is brined. But the amazing thing is that when you add spices to the brine, the chicken picks up the flavors. I threw in a couple tablespoons of a special hot chimayo chile powder bought on a whim. Not only did the rich chile flavor come through, but the chicken also had just a pleasant hint of hotness. Convection roasting adds another measure of juiciness to the chicken, sealing in the juices. Sometimes I scrub a couple of baking potatoes, rub them with olive oil, and place them in the oven to roast right along with the chicken.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Rinse the chicken. Combine 5 quarts water, the salt, sugar, and chile powder in a large pail or storage container. Place the chicken in the container, cover, and refrigerate for 24 hours.
Step 2
Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection roast at 325°F. Remove the chicken from the brine and dry it well with paper towels.
Step 3
Coat the roasting rack with nonstick spray and place the chicken on the rack over a shallow roasting pan. Place into the oven and roast for 60 to 70 minutes or until the juices run clear or an instant-read thermometer inserted into the inner part of the thigh reads 170° to 175°F.
Step 4
Remove the chicken from the oven, cover with foil, and let rest for 10 minutes before carving.
Maple-Brined Chicken
Step 5
Substitute 1 cup pure maple syrup for the brown sugar.
