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Jean-Georges Vongerichten, Mark Bittman

Roast chicken with butter and thyme

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      2 hr

Appears in
top 1000Simple to Spectacular
Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

  • About

A fast stuffing ensures a moist, flavorful bird, with enough pan juices to grace potatoes, rice, or bread.

Ingredients

  • ½ cup kosher salt (or ¼ cup regular salt), plus more to taste
  • ¼ cup

Method

  1. Combine the ½ cup salt and the sugar in a large container with 4 cups cold water and stir to dissolve. Add the chicken and soak for 1 to 2 hours at room temperature (if the weather is hot,

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