Brined Roasted Chicken

Yield: 4 to 6 servings


  • For the brine:
  • 1- 3 to 4 pound chicken
  • 1 gallon of water
  • 1 cup of salt
  • 1 cup of sugar
  • 2 carrots
  • 2 onions, halved
  • 2 stalks of celery
  • fresh ground pepper
  • For the gravy:
  • 1 cup of water
  • 2 Tbsp of whole-wheat flour
  • a cup or so of red wine


  1. Measure a gallon of water into a large pot and add the salt and sugar. Immerse the chicken and soak overnight in the refrigerator, 8 to 12 hours.
  2. Preheat your oven to 450°F and turn on your convection fan if you have one.
  3. Drain the chicken and pat dry. Lay the carrots, onions and celery in the bottom of a roasting pan, forming an elevated rack for the chicken. Season liberally with fresh ground pepper.
  4. Use a two-temperature cooking method; Roast for 15 minutes then, without opening the oven, reduce the oven temperature to 350°F. The chicken is cooked when a meat thermometer placed in the thickest part of the meat reads 165°F. This will take about an hour. Rest the chicken before slicing it.
  5. Make a quick gravy out of the pan drippings. Pour the water into a mason jar and add the flour.  Shake it until it is well combined. Place the roasting pan with the juices and golden pan bits onto a burner and turn heat to medium high.  When it begins to sizzle add the wine and stir to release the brown bits.  Pour in the flour and water mixture and whisk until the gravy has thickened.
  6. Remove the meat from the chicken, top with pan gravy and share.