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1
Remove and discard the neck and giblets from the cavity of the chicken.
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2
Rinse thoroughly, and place in a large pot, deep enough to allow the brine to cover the chicken entirely.
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3
For the brine, mix sugar and salt with a gallon of water and stir to make sure both are disolved completely.
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4
Pour over the chicken.
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5
Add more water as necessary to completely cover the chicken (you may need to add a heavy bowl or plate to keep it submerged).
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6
Place in the refrigerator for 8-24 hours, allowing brine to work its magic!
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7
Preheat oven to 350 .
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8
After removing the chicken from the brine (toss the brine, DO NOT RE-USE!
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9
), rinse thoroughly and pat dry.
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10
Place chicken in a roasting pan, breast side up, and sprinkle with spice rub, if using.
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11
Cut potatoes in 1 to 1 1/2 pieces and lay in and around the chicken.
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12
Cut carrots into 3 pieces and quarters or halves lengthwise and place in and around the chicken.
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13
Quarter the onions and pull apart and lay in and around the chicken.
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14
Make several layers of vegetables if you prefer.
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15
You want them down at the bottom of the pan or slightly inside the body cavity of the chicken to soak up the juices as it cooks.
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16
Cook, covered in a roasting pan for 1 1/2 hours.
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17
More cooking time may be necessary; check to make sure chicken is cooked thoroughly, using a meat thermometer.
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18
To serve, spoon juices over the meat and vegetables.
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19
Juices will most likely be too sweet for gravy, but you can try it, if you like!
