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Shelby’s Roast Chicken




Source of Recipe


Shelby at eGullet.org


Recipe Introduction


I have done this twice now and both times, I forgot to plan ahead and brine the chicken. I know it will be better that way, but even without brining, it is fantaistc – very juicy. The only fault with CSO roast whole chickens is that the sides tend to stay a bit pale. Use the brine that you like. The only thing that I added was loosening the skin and rubbing some soft butter underneath.


List of Ingredients




3 1/2 lb. whole chicken
Wet brine
Salt
Salt-free lemon pepper
Butter, if desired


Recipe



Brine the chicken for 2 days. The night before you are going to cook it, take it out of the brine and dry. Salt fairly heavily and let dry on a rack in the refrigerator.

Butter under the skin, if desired, and sprinkle with the lemon pepper.

Cook in the CSO on Bake/Steam at 450F for 40-50 minutes (check temperature after 30 minutes). Shield the top of the chicken with foil if it looks like it is starting to burn.