Popular
Latest From the Show
How to Make the Ultimate Roasted Chicken | Daniel Boulud
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Chicken and Lobster Piccata | Richard Blais
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Sesame Cookies | Buddy Valastro
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
How to Make Shrimp Burgers | Jacques Pepin
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
How to Make Spanakopipasta | Rachael Ray
Chef Daniel Boulud is a culinary legend with nine books, two Michelin stars and nineteen restaurants, including his flagship Restaurant Daniel in NYC (get an exclusive video tour here). Here, he shares a dish he says he'll never take off his menu: the "ultimate" roasted chicken. It's brined, stuffed with lemon, garlic and herbs and rubbed with butter before cooking. The result lives up to its name, with crispy skin, juicy, flavorful meat and a heavenly aroma! He likes to serve it with his Potato Gratin.
Ingredients
For the Brine:
- 2 quarts water
- 2 cloves garlic, lightly crushed
- 1 sprig thyme
- 1 bay leaf
- 1 cup kosher salt
- ¼ cup honey
For the Chicken:
- 1 whole chicken, neck removed
- 1 lemon, cut in half
- 5 cloves garlic, lightly crushed
- 1 bunch thyme
- 1 bunch rosemary
- 3 tablespoons butter, at room temperature
Yield
Serves: 4
Preparation
For the brine, combine the water, garlic, thyme and bay leaf in a medium saucepan and bring to a simmer. Reduce the heat and let steep for 20 minutes. Add the salt and honey and simmer just until the salt is dissolved. Strain into a heatproof container and top up the water so the total amount is 2 quarts. Chill fully.
For the chicken, tie the bird with butcher's twine to secure the legs against the breast. When the brine is cold, combine it with the chicken in a resealable plastic bag or a large container with the chicken fully submerged, then place in the fridge. After 1 hour, remove the chicken from the brine and dry in the fridge overnight, uncovered.
The next day, preheat your oven to 425°F, with a rack in the center position.
Stuff the lemon, garlic cloves and herbs inside the chicken's cavity. Place the chicken in a roasting pan and rub the softened butter over the skin so it is well coated. Transfer the pan to the center rack and roast for 15 minutes, basting once with the drippings in the pan.
Reduce the heat to 350°F and continue cooking for another 20 to 25 minutes. Remove the chicken from the oven and let rest for about 20 to 30 minutes before carving.