The Ultimate Roast Chicken

This recipe includes several steps – brine, dry rub, roast – and is rather involved, but it is sooooo worth it. The brining creates an incredibly moist, juicy, tender, and flavorful experience. Combine that with tasty, tender, healthy meat from a home-grown free-range chicken, and you have a combination that cannot be beat. This is Nick’s all-time favorite chicken, and I have to agree with him.

First of all, the spice blend:

2 tbsp cumin
2 tbsp chili powder
2 tbsp curry powder
1 tbsp coriander
1 tbsp allspice
1 tbsp turmeric
1 tbsp cinnamon
1 tbsp black pepper
1 tbsp onion powder
2 tsp cloves
2 tsp ginger
2 tsp cardamom

1 cup salt (for brine)
1 whole chicken
Dry red wine
Vegetables for roasting, chopped (I used beets and sweet potatoes)

First of all, mix together your seasoning blend. This combination is particularly popular in my house, but adjust to whatever your tastes might be. You are going to use this seasoning blend for multiple steps in your chicken preparation – for the brine, for the rub, for seasoning the vegetables, and for seasoning your wine. It makes quite a lot, and, depending on your preferred level of spice, you might not use all of it. I usually have some left over that I use for seasoning subsequent dinners – just be sure that it does not get contaminated with raw chicken juices!

To make your brine, bring ½ gallon of water and 1 cup salt to a boil. Remove from the heat and add ¼ cup of your seasoning mix and another ½ gallon of water. Cool to refrigerator temperature and then submerge your chicken. A chicken should brine between four and eight hours, depending on its size. Once your chicken has spent the requisite amount of time underwater, rinse him off and pat him dry. Now would also be a good time to preheat your oven to 375.

Now you are going to rub your chicken – inside and out – with the dry spice rub and prepare him for roasting. I have a very nifty roasting pan complete with a reservoir for cooking liquid, but you can certainly improvise with a beer/pop can reservoir standing in the middle of a traditional roasting pan. In any case, fill up your chosen reservoir with your wine and some more of that spice mixture, and stand your chicken up on top of it. The cooking liquid will help to keep the bird moist and flavorful from the inside out. Next, arrange your chopped roasting veggies in your pan around your upright chicken and sprinkle them with seasoning. Place the whole contraption into your preheated oven and roast until the chicken is cooked through. As a general rule, calculate a cooking time of 20 minutes per pound of meat plus an additional 10 – 20 minutes. My bird weighed six pounds, so he roasted for about two hours and twenty minutes.

When your bird is done, allow it to rest for a few minutes, as long as you can resist, then dig in and destroy it paleo style. And be sure to save the carcass to make some delicious bone broth!

I am sharing this post at the Hearth and Soul Blog Hop, Tuesday’s Tasty Tidbits, Slightly Indulgent Tuesday at Simply Sugar- and Gluten-Free, Domestically Divine at Far Above Rubies, Totally Tasty Tuesday at Mandy’s Recipe Box, Tasty Tuesdays at 33 Shades of Green, Grain-Free Tuesdays at Helladelicious, Real Food Wednesday at Kelly the Kitchen Kop, Gluten-Free Wednesday at The Gluten-Free Homemaker, Let’s Do Brunch at the 21st Century Housewife, What’s on the Menu Wednesday, and Full Plate Thursday.

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11 Responses to The Ultimate Roast Chicken

  1. Alea Milham says:

    This sounds fantastic! I have never brined anything before, but you made it sound so easy that I will have to give it a try. Thanks for sharing this with the Hearth and Soul Hop.

  2. Sara says:

    Where did you get that roasting pan? So cool :) I think I will be making this for dinner this week. Thanks for the idea!

  3. Shu Han says:

    When I saw “ultimate roast chicken”, i knew i just had to click on that link. And I’m loving the curry spices on your chicken! I did a similar rub on chicken legs instead of the whole bird and they were really yummy! that’s a super cool roasting pan!

    http://mummyicancook.blogspot.com/2011/02/curried-roast-chicken-leg-with-spiced.html

  4. I love the spices you used. The chicken just looks wonderful.

  5. Pingback: Fruits and Veggies Chicken Stew in the Slow Cooker | A Mom On A Mission . . . . . . to nurture and nourish her family

  6. Hi Elliemae! Seriously, I think that there are more ways to roast a chicken than almost any other dish and they all taste great in my book! It is one of my favorite dinners and I love that I get some extras to have another meal and also can then make some chicken stock out of the bones. I love your version because it is spicy and smoky! I usually cook mine a bit more mild,but will have to try your way! Thanks so much for sharing this with us on the hearth and soul hop! All the best, Alex

  7. Miz Helen says:

    There is nothing like a great Roast Chicken, and your recipe looks awesome. I just love the combination of spice that you have in your recipe. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

  8. I cook a roasted chicken almost weekly. Your recipe looks really delicious! I’ll try it.

  9. hellaD says:

    Lovely! I saw one of those baking dishes at our farmer’s market the other day, those veggies and chicken sure look tasty. Thanks so much for sharing it with Grain-Free Tuesdays.

  10. Pingback: Poultry Problems Turned Into Post-Partum Meal Planning | A Mom On A Mission . . . . . . to nurture and nourish her family

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