Roast Chicken

Preparation info
  • For a

    1.5–2 kg

    • Difficulty


    • Ready in

      8 hr

Appears in
New York Cult Recipes

By Marc Grossman

Published 2013

  • About

To achieve a roast chicken at home with skin as crispy and meat as flavourful as the ones from the rotisseries on Manhattan’s Upper West Side, I employ two techniques: I marinate the chicken in a salt-water brine; and I cook it slowly on a rack.



  • 3.6 litres (126 fl oz) water
  • 500 g (1


Brining and Drying

Combine all of the brining ingredients together, except for the quartered lemons, in a large pot and stir over high heat until the sugar and salt have dissolved. Allow to cool at room temperature. As it takes a while for the brine to cool down, do this the day before or replace 500 ml (17 fl oz/2 cups) water with ice, which you can add on