California Garden Roast Chicken

Name: California Garden Roast Chicken
Cuisine: French
Ingredients: One 4½-pound roasting chicken; 8 cups water; 3 tablespoons sea salt; 2 teaspoons granulated sugar; 1 to 2 lemons; 1 large sprig each fresh rosemary, tarragon, oregano, and thyme; 1 large sprig each fresh rosemary, tarragon, oregano, and thyme; 1 large sprig each fresh rosemary, tarragon, oregano, and thyme; 1 large sprig each fresh rosemary, tarragon, oregano, and thyme; 3 cloves garlic, peeled; Pepper from the mill

Preparation info

FCR—
4 to 6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This chicken will taste even better if you spit roast it in your barbecue. If you spit roast, the roasting time will be 1½ times longer than in the oven. We usually accompany this chicken with a great salad of Romaine with Parmigiano-Reggiano dressing and garlic croutons.

Ingredients

One 4½-pound roasting chicken
8 cups water
3

Americas
Europe
United States
France
California
Main course
Gluten-free

Method

Wash the chicken abundantly inside and out in cold running water and pat it dry with paper towels. Mix the water with the salt and sugar and stir well to dissolve. Immerse the chicken in the brine and let stand at room temperature 35 to 40 minutes. Remove the chicken from the brine and dry it with paper towels.

Preheat the oven to