Ingredients

The following ingredients have 5 Servings
  • 1/4 cup salt
  • 6 1/2 cups water
  • 5-6 lb whole chicken
  • 5 garlic cloves
  • 2 lemons
  • 4 ounces butter
  • Salt and pepper to taste
  • 1 sprig rosemary

Instruction

  • In a large pot combine 6 cups water and kosher salt.
  • Rinse and pat dry the chicken.
  • Place the chicken in the large pot and refrigerate for a minimum of 4 hours.

  • Rinse the chicken and pat dry it with a paper towel and let the chicken come to room temperature.

  • Preheat oven to 400 degrees.

  • In a small bowl, mix the softened unsalted butter, chopped garlic, the juice of 1 lemon, salt, and pepper.

  • Rub the butter mixture under the skin and outside of the chicken leaving about 2 tbsp behind for basting. Sprinkle some extra salt on the skin. 

  • Cover the chicken breast with foil and bake for 20 minutes.

  • Baste the chicken with the leftover butter mixture.

  • Cover the breast with the foil, place the chicken back in the oven, while basting every 20 minutes.
  • Uncover the breast after cooking the chicken for 45 minutes.

  • Cook until the thickest part of the chicken reaches 165 degrees F.

  • Let the chicken rest for 10 minutes covered before carving.