Description
After years of dealing with the mess of a wet brine, I came across the technique of dry brining. So easy and so tasty. My family raves about it and I hope yours does too. Use the drippings as a great base for gravy. This method is great on turkey as well!
Ingredients
- 1 whole chicken
- 2 tablespoons salt, or as needed
- 2 teaspoons grated orange zest
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
Instructions
- Remove chicken from packaging
- remove giblet packet from cavity
- and pat thoroughly dry with paper towels. Place in a 9×13-inch baking dish.
- Mix salt
- orange zest
- rosemary
- and thyme together in a small bowl; rub 3/4 of the mixture all over outside of chicken; rub remaining mixture inside cavity. Cover loosely with plastic wrap and refrigerate 1 to 3 days.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken.
- Bake chicken in preheated oven until no longer pink at the bone and the juices run clear
- 2 to 2 1/2 hours depending on size. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven
- cover with a doubled sheet of aluminum foil
- and allow to rest in a warm area for 20 minutes before carving.
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 1 day
Servings: 8