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Ultimate Crispy Roast Chicken with Brine Injection and Hanging
A step‑by‑step guide to the ultimate roast chicken: a simple 5% brine is injected, the bird is tied, hung and air‑dried in the fridge for 24 hours, then slow‑roasted at low temperature and finished with a high‑heat salt‑bed sear for glassy, ultra‑crispy skin and juicy meat.
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Cost Breakdown
Critical Success Points
- • Inject the brine without puncturing the skin
- • Dry‑age the chicken uncovered in the refrigerator for 24 hours
- • Low‑temp roast to 145°F internal temperature
- • High‑heat sear on a salt bed for 7 minutes
Safety Warnings
- • Handle raw chicken with separate cutting board and wash hands thoroughly.
- • The injection syringe is sharp – use caution to avoid needle sticks.
- • The high‑heat sear creates a lot of smoke; ensure kitchen is well‑ventilated.
- • Never leave the oven unattended during the 500°F sear.
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