Ingredients

The following ingredients have 7 Servings
  • 2 quarts water
  • ½ cup kosher salt
  • ½ cup granulated sugar
  • 2 large sprigs fresh rosemary left on stems
  • 5 peppercorns
  • 2 quarts ice water
  • 5 pounds bone-in skin-on chicken pieces (we used chicken halves)
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dry ground rosemary
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil
  • 12 coins of compound butter (about 1/3 cup total) (see recipe here)

Instruction

  • If brining – the day before, bring water, salt, sugar, rosemary and peppercorns to a boil in a large pot and boil 10 minutes.
  • Remove from heat and add the 2 quarts of ice water. Refrigerate until liquid is below 40 degrees F.
  • Place chicken pieces in zipper seal gallon-sized bags (2-3 bags).
  • Divide brine between bags. Place bags of sealed, brined chicken back into pot you used to make brine and place in refrigerator overnight. (You can use anything to hold the plastic bags but we used the pot that was used to make the brine in as it was the perfect size to hold all of the chicken).
  • The next day, about 90 minutes before serving, drain and discard brine.