Classic Quick-brined Roast Chicken

Nothing is better during fall months than a roast chicken just out of the oven. Chickens that are brined have a juicier texture and more flavourful meat. A full brining process can take anywhere from a few hours to an entire day, but this quick brine is relatively fast and enhances the flavour of the chicken. Don’t be shocked by the amount of salt used—it does not leave the chicken tasting salty! Use only kosher or coarse salt, never table salt.

Chickens that are brined have a juicier texture and more flavourful meat. A full brining process can take anywhere from a few hours to an entire day, but this quick brine is relatively fast and enhances the flavour of the chicken. Don’t be shocked by the amount of salt used—it does not leave the chicken tasting salty! Use only kosher or coarse salt, never table salt.

The Harrowsmith Team
The Harrowsmith Team

More than 40 years ago, in 1976, James Lawrence pasted together the first edition of Harrowsmith magazine on his kitchen table in rural Ontario. Totally unique, it was the first Canadian magazine to focus on organic living, alternative energy sources, and a country lifestyle. Lawrence’s ode to back-to- the-land virtues quickly attracted legions of fans and soon became Canada’s bible for rural living.

Posted on Friday, December 22nd, 2017
Filed under Food | Recipes

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