Don’t think I will ever roast chicken any other way again. My mom’s new way of preparing her chickens for roasting is to brine them for 24 hours before roasting which results in the chicken being beautifully tender and moist. The hardest part is planning 24 hours in advance that you want roast chicken for dinner.
Shame, not sure what happened with this photo - it tasted delicious though.
Brined Roast Chicken
For every one bird make up the following: -
Ingredients
1 tbsp salt
1 tbsp sugar
1.5 litres of water
Method
- Soak your bird for 24 hours in the fridge.
- Remove from the brine, pat dry, season and roast as per normal.
Et voilà, brined and roasted chicken. Delicious.
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Mandy,
what should I soak the bird in?
Is Brine the skin?
Sorry. I must ask before I do this. Xxxx Kiss
By: My Inner Chick on January 25, 2012
at 07:12
Hi Kim, brine is the mixture you make up of 1 tbsp, 1 tbsp sugar and 1.5 litres of water and it’s this mixture that you soak the bird in. I look forward to hearing how yours turns out. Have a great day.
xo
By: thecompletecookbook on January 25, 2012
at 07:30
How simple and yet so lovely a technique! I am definitely going to plan ahead and do this. My niece brined her turkey at Christmas and I couldn’t believe the difference. I hadn’t thought of doing this with chicken:) Brilliant!
By: Just A Smidgen on January 25, 2012
at 07:26
I was also very impressed with the difference that it made and it really is no effort to brine the bird beforehand at all. Enjoy! Have a happy day.
By: thecompletecookbook on January 25, 2012
at 09:26
Great minds think alike. I also cooked a brined chicken today. It just seemed perfect with the chilly weather. Take Care, BAM
By: Bam's Kitchen on January 25, 2012
at 07:55
Most definitely great minds Bam. Have a happy day.
By: thecompletecookbook on January 25, 2012
at 08:59
I never plan in advance well enough as our lives are too fluid with last minute social engagements. However, next time I have a chicken ready for cooking and we end up going out, I will brine it
By: Tandy on January 25, 2012
at 07:59
It really did make a difference Tandy, so well worth the effort. Have a happy day.
By: thecompletecookbook on January 25, 2012
at 09:00
I love doing it this way as well not just for roast even for fried chicken, the brine makes it tender and gives it a fuller flavour
By: rsmacaalay on January 25, 2012
at 10:39
I have clearly been missing out on some really good chicken Raymund. I would like to try it with fried chicken too, thanks for letting me know. Have a good day.
By: thecompletecookbook on January 25, 2012
at 10:52
Have never tried this but I will def be giving it a go – and I think the chicken in the photo looks wonderful!
By: Chica Andaluza on January 25, 2012
at 11:29
Aah, you are too kind dear Tanya, thank you. Have a beautiful day.
By: thecompletecookbook on January 25, 2012
at 13:06
I usually add a few other Ingredients to my brine, but, I always brine roasting chickens. I try to at least marinate Friers in a buttermilk and brine too. Great Post..
By: sonsothunder on January 25, 2012
at 11:33
I would love to know what else you add to your brine. Have a great day.
By: thecompletecookbook on January 25, 2012
at 13:06
I first brined a turkey about 6 years ago and have been brining poultry and pork ever since. It is really amazing how tasty and moist the meat is when prepared this way. I hope others follow you lead, Mandy. They will not be disappointed. Enjoy your day!
By: ChgoJohn on January 25, 2012
at 11:45
Ooh pork to you – must definitely try that with my next roast. Thanks for that John. Have a lovely day.
By: thecompletecookbook on January 25, 2012
at 13:07
That looks easy! And the chicken looks delicious
By: Bluejellybeans on January 25, 2012
at 11:48
Super easy BJB. Have a super day.
By: thecompletecookbook on January 25, 2012
at 13:08
It’s a very nifty trick, eh? And it works for cut-up pieces, too, not just whole birds. Thanks for reminding me of this brilliant technique.
By: Misk Cooks on January 25, 2012
at 13:02
I am thrilled to have found out how effective this method is Misk – I almost want to brine every piece of meat and chicken piece in sight. Have a super day.
By: thecompletecookbook on January 25, 2012
at 13:20
Thanks, and same to you.
By: Misk Cooks on January 25, 2012
at 13:28
super easy!
By: Alexis @ There She Goes on January 25, 2012
at 16:42
Just the way I like recipes! Have an awesome day.
By: thecompletecookbook on January 25, 2012
at 22:42
This looks delicious! We’ve been brining our Thanksgiving turkey for years and it’s hands-down our favorite way to make it. I never thought about trying it with chicken. Yum!
By: Kristy on January 25, 2012
at 16:54
I have been told today that it also works with pork and pieces so I will be doing a lot of brining coming up. have a great day Kristy.
By: thecompletecookbook on January 25, 2012
at 18:34
Brining chicken is the way to go! It’s a bit more work but you’re right, it makes all the difference.
By: Joanne Ozug on January 25, 2012
at 17:33
I just can’t believe that I have never done it before! Have a super day.
By: thecompletecookbook on January 25, 2012
at 18:37
I haven’t done a good, patient brine in awhile. Makes all the difference. Thanks for the reminder Mandy. You’re always so full of inspiration!
By: Feast on the Cheap on January 25, 2012
at 17:52
Thank you so much for your lovely compliment. Have a super day.
By: thecompletecookbook on January 25, 2012
at 18:37
Looks beautiful! Nice job!
By: zestybeandog on January 25, 2012
at 18:07
Thanks so much Jen. Have a great evening.
By: thecompletecookbook on January 25, 2012
at 22:38
I love brining birds, but would throw that bad boy on the smoker. I need to roast one, maybe on a rainy day. (The fire won’t hold.)
By: Rufus' Food and Spirits Guide on January 25, 2012
at 18:47
Ooh, what an outstanding idea Greg – the smoker! Must remember to do that. Have a great day.
By: thecompletecookbook on January 25, 2012
at 20:51
Today I’m buying a chicken so as to try your recipe… If your readers have never tried a brined chicken (or turkey) they have a wonderful surprise in store… Thanks so much for the recipe!!!!!!!!!!!!!!
By: Gian Banchero on January 25, 2012
at 21:07
Hi Gian, thanks for stopping by. Glad you found the recipe helpful! I never realised that a brining mixture was so simple! Have a lovely day.
By: thecompletecookbook on January 25, 2012
at 21:12
I didn’t realize how easy this was! I have two chickens in my freezer, one of which I will try this with. Love the blog!
By: Murphy's Test Kitchen on January 25, 2012
at 22:44
Hi Murphy, welcome and thanks for stopping by. I hope you enjoy your chicken brined as much as we did. Have a super day.
By: thecompletecookbook on January 26, 2012
at 06:05
Oh this reminds me of my grandmother brinding her chicken over night to produce this lovely and moist bird. I love this recipe and post Mandy.. love it
By: Kay aka Babygirl on January 26, 2012
at 02:22
So pleased this evoked a happy childhood memory Kay. Have a super day.
By: thecompletecookbook on January 26, 2012
at 06:06
This is a great recipe. I do like to brine chicken as well as my turkey. It is the planning ahead that causes me to forget! You now have me craving a well roasted chicken!!
By: spicegirlfla on January 26, 2012
at 03:52
I know, the dreaded planning ahead bit – although I much prefer to know ahead of time what I will be making for dinner, even if it is a day ahead.
By: thecompletecookbook on January 26, 2012
at 06:08
I’ve brined and roasted a turkey, but never a chicken. And what a great idea this is…I know it makes it so tender and succulent. Not to mention the fact that a chicken is a whole lot easier to deal with than a turkey!
By: bitsandbreadcrumbs on January 26, 2012
at 05:52
Seems the tradition to brine turkey. I will certainly be doing a lot more experimenting with brining now. Aah yes the turkey size vs the chicken size. Have a great day.
By: thecompletecookbook on January 26, 2012
at 06:10
Looks cool, going to try it next time. I see you used your favorite word in this post…
By: Moira on January 26, 2012
at 10:56
Hmm, moist, I mean most observant of you M. Love to you and Terry.
By: thecompletecookbook on January 26, 2012
at 20:15
I never shy away from brining birds…when time allows for it.
By: sportsglutton on January 26, 2012
at 15:25
Aah yes, this time thing that seems to catch up with us all! Have a super day.
By: thecompletecookbook on January 26, 2012
at 20:16
I would love to try your brine chicken! Looks really tempting!
By: Angie@Angie's Recipes on January 26, 2012
at 21:45
Thanks Angie, I was truly impressed with the result. Have a super day.
By: thecompletecookbook on January 27, 2012
at 07:09
That is a gorgeous crispy skin… boy, I tell y’a, mom’s are just so smart!
Hope you’re having a great day Mandy!
By: Kelly @ Inspired Edibles on January 26, 2012
at 22:07
Aah yes Kelly, mom’s are just the best.
Hope you are having a great day too. 
By: thecompletecookbook on January 27, 2012
at 07:10
But it’s so beautiful though! You won’t cook again? I’d love to see it when the chicken comes out this gorgeous!
By: Nami | Just One Cookbook on January 27, 2012
at 12:06
Thanks Nami! Oh yes, will definitely cook this again.
By: thecompletecookbook on January 27, 2012
at 15:41
This seem sooo easy!
By: Bites Of Sweet And Spice on January 28, 2012
at 20:10
It doesn’t get easier than this. Have a super Sunday and give Mauritius a kiss for me.
By: thecompletecookbook on January 29, 2012
at 11:11