Ultimate Crispy Roast Chicken with Brine Injection and Hanging

Ingredients

• 1 piece Whole Chicken (about 1.5 kg, giblets removed, patted dry)
• 200 ml Water (warm to dissolve salt)
• 25 g Salt (kosher or sea salt for brine (5% solution))
• 2 tbsp Kosher Salt (coarse, spread on tray for high‑heat sear)
• 10 ft Kitchen Twine (unwaxed, food‑grade)

Instructions

1. Make the Brine

   Combine 200 ml warm water with 25 g salt in a large bowl and stir until fully dissolved.

   Time: PT5M

2. Cool the Brine

   Add a handful of ice cubes to the brine to bring the temperature down to refrigerator level.

   Time: PT5M

3. Inject the Brine

   Load the brine into a food‑grade syringe and inject 10–15 ml into several spots of the breast and thighs, avoiding the skin surface.

   Time: PT5M

4. Tie and Hang the Bird

   Using kitchen twine, tie the legs together in a simple knot, then loop the twine around the wings and tail to create a hanging loop. Hang the chicken by the twine in a shallow tray.

   Time: PT5M

5. Dry‑Age in the Refrigerator

   Place the hanging chicken uncovered in the refrigerator (35°F/2°C) for 24 hours. The skin will become tacky and dry, which is essential for crispness.

   Time: PT24H

   Temperature: 35°F

6. Preheat Oven for Low‑Temp Roast

   Set the oven to 170°F (77°C) and let it preheat fully.

   Time: PT15M

   Temperature: 170°F

7. Low‑Temp Roast

   Place the chicken on a roasting rack set over a tray. Roast until the thickest part of the breast reaches 145°F (63°C), about 3 hours 30 minutes.

   Time: PT3H30M

   Temperature: 170°F

8. Rest the Bird

   Remove the chicken from the oven and let it rest on the rack for 10 minutes.

   Time: PT10M

9. Prepare Salt Bed for Sear

   Spread a thin layer of coarse kosher salt in a clean baking tray. Preheat the oven to 500°F (260°C).

   Time: PT5M

   Temperature: 500°F

10. High‑Heat Sear

    Place the chicken skin‑side up on the salt bed and roast for 7 minutes, or until the skin is blistered, glassy and deep golden.

    Time: PT7M

    Temperature: 500°F

11. Final Rest and Carve

    Let the chicken rest another 5 minutes, then carve on a cutting board, keeping the skin side up to retain crispness.

    Time: PT5M

Nutrition Facts

Calories

500

Protein

35 g

Carbohydrates

0 g

Fat

35 g

Fiber

0 g