Brined & Roasted Chicken

1. 1

   to brine in a gallon size sealable bag dissolve salt & sugar in a quart of cool water.

2. 2

   add chicken get out the air and seal bag,put in fridge 1hour,remove chicken from brine rinse well pat dry with paper towels.

3. 3

   to roast combine melted butter, pepper and garlic brush pieces on all sides, put the chicken pieces (skin up) on oiled rack in roasting pan.

4. 4

   roast uncovered at 425 45 minutes or until juices run clear and chicken is cooked through.

* Per serving · 4 servings · Values may vary.

No additional tips available.