Crispy and Juicy Roasted Chicken | Chicken Brine Recipe

okay folks look I got a big smile on my face you know why cuz I'm going to give up the real Pro tip on making the best roasted chicken on the planet let's get it all right folks listen I'm going to tell you the real secret it's in the brine now some of you guys know me for brining once I started brining a few years ago I have never ever looked back everything must be a you know a go right so since we going to do a roasted chicken meaning we going to do it in the oven all of that I'm going show you guys just how to roast right I'm going answer all those questions about hey should I uh brine or should I inject all of that right so let's get started now you guys see look I got a few ingredients right here you guys can just about look at this and tell what I got out here we got peppercorns honey you know bay leaf we got all three of these herbs right here these right here are garlic you know lemon and this right here is going to be the star this is going to be the bird right so this is just a chicken right and then I always tell everybody I don't use water but in this case we going to start off with the water right and it's really this and the kosher salt I'm going to put out a lot of kosher salt and I'm probably going to put about a cup of that in here but I know some of you guys are going to say what is up with that but don't trip it's the kosher salt and the water and these ingredients it's that salt that goes into the chicken pulls it goes in there does its thing and pulls out there is a scientific you know some scientific ver verbage on that but don't trip I'm just going to tell you how to do and I promise you you going to have success all right so obviously you guys see a cast iron or let me just say it this way the Dutch oven right Dutch oven this is cast iron it's coated with ceramic if you guys didn't know right so this this is my kosher Sal first thing I want to do is I'm going to go ahead and add my 8 cups of water to it all right so what I want to do now is I want to get this nice and hot right I want to bring this up to a boil so this is already going now this is what you guys going to like this would makes it simple I call this a dump and go cuz all of these ingredients are going to go on here but I do want to highlight this right here I don't know if you guys ever seen one of these but look this is a mesh right a mesh ball I can just roll all this up and put this in here I'm going to tell you why I like using these cuz when I drop these in here they don't fade I mean excuse me they don't just like disappear get soft and I'm still clean things out and it helps me with you know like straining and stuff like that right so whenever I put my fresh herbs I like to just tuck them in here drop these in it's like a tea bag now I just take this dump these and rinse this I will put a link somewhere so you guys going to check them out if you want to do it especially for the holidays folks I'm all about Simplicity and the ease of everything all right so look we got a boil now folks right so I'm going to set this top over here first thing I'm going to do is I'm going to come over the top I got one cup we going to put this kosher Sal in here once I got a cup I'm going add that to it now that being in there this is how I determine you know how long that I cook this we really want this to dissolve right but remember I told you it's a dump and go so it usually takes about 2 or 3 minutes for all of the everything to uh boil I mean to dissolve right so now pepper corns h honey so now look I'm going to bring my garlic clothes and I'm going to show you guys this right here I just take them and just smash them right that'll open them up and let them release their flavor in the inside right so by the time I get all of this in there it's probably only going to take 2 minutes it shouldn't be any more kosher salt and the kosher salt is the part that really does the trick right now because of we boiling this you know we got to go ahead and get this cool I'm going to show you how we going to cool it right drop my bay leaves in they going to hydrate and then release all they flavor in the inside right now I'm going to take for my lemon I'm going to just cut me a few slices now I'm going to go ahead and use this you do you guys do not have to have one of these but I'm telling you it just make life so much easier you know what I mean uh as you'll see in just one second if you ever put fresh herbs in there you know sometime you got to pull it depends on what you're making but oh man I can smell the aromatic oh yeah everything is right right I got all of that in here three different herbs check it out there they go so it's been a couple of minutes you know since I had all ingredients inside of here right I can look at my water and tell you it's right I can feel it on the bottom all of the salt has you know dissolved I'm going to go ahead and turn this fire off now here's where you all you got to do you obviously we can't take this and cover up the chicken right we got to cool that so if we turn it we put the chicken in there right now I promise you to start cooking so check it check me out everything is off like I said everything is dissolved how we going to cool this we're going to cool it with some ice right so I just took my ice maker the ice is inside of the refrigerat the freezer and I dropped this in here cuz we want to go ahead and it's cool to get some fresh ice anyway right so I just put this in here now we going to let just stop that you know from being hot so we don't cook it see how it's melting that right there then we'll just let it just work all right so look I got this nice and cold I just hit it with my meat thermometer it just told me this right here is 98° so you know what cuz when I stick my finger in just to test it I was feeling like man it might have a little heat to it but don't forget we 98.9 uh degrees Fahrenheit anyway with our body right so I'm going to be using this 8q container right here some of you guys might not have one of these just because I'm in the restaurant and the food business you know I keep these right what I'mma do I already taken this cleaned it pulled out his neck all of that right so this is just like the residual I'm going to drop this in here just like that folks all right so now that we have our brine is ready to go right I got my bird I got it in some type of a bucket you know what I mean uh if you guys are using a bucket make sure you got a lid that will seal that's going to be key right so now I'm going to take this and I'mma pour all of these all of the contents in here inside it in there now listen if you don't have a bucket you know what I actually could have took this bird and set this inside of my Brine and just put a top on it you can put it in the refrigerator but I'm not I'm going to put mine outside in the garage this time of year everything is nice and cool that's why I say it's good if you going to use a bucket you know make sure that you do have you know a sealable top right so let's take this let's get this going I'm going to do this real fast you know what I mean cuz you know when you pour it slow it runs down the pot the main thing is what you want to look look out for you want to make sure that your salt and everything is dissolved it mixed well right then if you guys can see I like doing it this way so you guys can see the whole you know how it works you want to make sure that your bird is completely you know what I mean completely submerged so you guys can see down there then you can see just everything working see pepper corns H that's him right there I'm going to get that off the top the inside of the cavity is full so everything is good to go here now I'm going to put this top on right and like I said I'm going to put it in the garage just nice and cool again this time in the year you know what I mean uh this is almost November 1st this will keep you this will get you just right so let me put it there I'll see you guys tomorrow and we F to make we F to roast okay folks look next day now I want you guys to check this out this is done this is already cool don't forget our body temperature is at 98.1 de right that is Fahrenheit if you were to put your finger in here you could just see it's cool now first thing thing we going to do is preheat I've already preheated my oven I'm at 400° so we good there now I'm let me go ahead take this out we going to come over here to this sink what we're going to do is we're going to rinse this and uh get everything off of it and then I got to Pat it completely dry you know why cuz we going to make a compound butter we going to stuff the turkey inside that cavity we going to put that in the inside and I'm going to show you guys how to make the juiciest you know chicken on a planet right so this part everybody's familiar with anytime you have uh you know your protein and it's wet you just want to Pat it dry right so we'll do it like this and the reason I'm doing it you know you want to get it dry is because we going to add a little seasoning to it and the real the real seasoning is going to be in the butter right we going to do a compound butter and I'm going to show you guys just how easy it is to infuse this with some Flavor now one of the questions I get all the time is people say that especially those who have never BR they always ask me can you inject yes you you can inject right there's no problem you can inject and brine that works but just to get the true effect from the brine you know what I mean I just do that only you know by itself right so I'm just going to take this just make a couple of cuts get rid of some of this fat all right so what I want to do now is I just want to take my lemon right and I'm going to just cut it like it there's no right or no wrong way that right there do right I'm going set this this over here and then I'm going to take my onion let me get this peeled then we going to go ahead and cut this maybe in the in the six all right so let's go ahead and cut this down like that that's a good piece you know what I mean let's get rid of these and I'm probably going to take one of these and just cut it down right that now what we going to do is we going to go ahead and stuff this into the cavity of the chicken okay so look I went ahead and cut these down you know what I mean instead of having them big like that I just cut them in half cuz we're going to put a these in the inside now at 400° is what I preheated my oven right so we going to generate a little bit of that steam right so take a little bit of the onion drop this in here with it I'm going put one of these like towards the back right here think I'm going to put an onion on top of the L that's in there now when that steam hits this this is how your breast and the inside of your chicken meat going to come out nice very flavorful things like that right so we got that now look at this right here we're going to go ahead and take our this is thyme Rosemary right Thyme and rosemary now I can you know take a some string and tie this let's see if I can get this in here without uh it beating it up if it doesn't then I'll go ahead n it goes in there just fine all right so if you guys want to take a look look see how I got it in there onion lemon our herbs all right so I didn't gave up all of the gems as far as uh the real secret is and the pro tip is you know what I mean it's it's really about the brine technique now that we done done that now we going to raise it up you know it's the holidays folks everybody coming over friends family or maybe you just want to go all out and really just get down here you know and cook right so let me go ahead grab myself a fork I got myself a whisk here now look I just got myself some room temperature butter cuz we going to make compound butter right now I'm going to go ahead and just start off by just taking my spoon I got some minced garlic right here you know what I mean just add some of this to itoo this is like my little testure spoon I know some of y'all like man that might be a lot you know for the amount of butter that I'm using but don't trip folks this right here about to be fire now you want to take fresh herbs it's the fresh herbs people you know what I mean uh we just want to go ahead and you know get this minced down then we going to add that too we really just want about a couple of tablespoons right all right so once you got it all broke down got rid of the the steam right you go ahead and just Min it down like I'm doing right here now I'm going to be honest with you if you want to leave the stem in there you can just make sure that when you do mint that you mint it nice and small you know what I mean but I like to do mine like this I take out what I can like the obvious you know what I mean like but other than that look at this right here folks all right so now that I got it you know I got it already chopped down I like it I'm looking at the size of it I mixed them all together right so I got like a medal of fres FR herbs look at that folks and then if you feel like once you mix it all up and you feel like you want to make another pad check this out just do it just the finer you do it you know the more spreads you get you know I mean then when you get a even roast also right so just run this by I think what I had already was fine enough but I just want to show you guys and give you guys options right now take my Fork come on in here get in here the only way you gonna see that is if you get in here and look inside this ramiy right here right so remember I said we got to be what we have to be at room temperature right so I'm just opening that up I'm going to go ahead and just give this a Sprinkle right here and now we F to work folks all right so once I got it all mixed up right I'm going to give this like a small generous pinch I don't know how I can say that I just gave it a small pinch you know kosher salt right I did use salted butter you know what I mean listen we doing for the flavor so we don't want to add a whole lot of salt to it right so I'll take that I'm just going to work this in and then what we going to do is it's going to be a little bit I should have got a bowl to be honest with you guys you know what I mean you got to do this in a bowl you know I mean you watch the video first you know what I mean then you go from there you know what I mean then you can go ahead and have your bowl right so I'm going to leave this just like this like I said we just wanted to get it mixed you know the salt and the pepper you see it'll come up with something like this and I got to just let you know your your brain sensor should just be going just the fact that you went ahead and you know brine this right after you brind it what else did you do you made this compound butter you can smell all of the aromatics in your kitchen and just hearing that your oven is on is just amazing right so now what I'm going to do is I'm going to clear a little bit of this skin up like this with my finger right this right here most people know how to do this I've seen videos since I've been on YouTube people doing this so I'm sure you done run across it at least once in your life right I just take my finger and I get in here right and just separate that membr you know for the skin you know to the breast all right now I'm going to get in here with my compound butter right and what we going to do is we just going to massage this and work this over you know the breast right now I've seen people when they do it they put a whole lot in there you just want to make sure it all got a little butter cuz we going to come on this skin too and that's going to help it you know Brown and give you that presentation that you're looking for right be careful cuz you can see I kind of like ripped this part right here but no worries it'll all come together once I'm uh once I got it in the oven right all right so I'm done here you know I just changed my gloves right cuz I still like to get it I don't know sometime I become a a Perfection perfectionist you know what I mean just like when to see it all the same level not too much on right so now what we getting ready to do is just tie up these legs right so I like to leave a little piece like this off at the end I really shouldn't be showing you guys this cuz I struggle with this every time right so I go around it a couple of times right leave that down then what I want to do is I want to bring it up to where you know what I just thought of an idea so that I won't have those problems let's go ahead tie KN right here I can't believe it I've been doing it trying to catch it without it coming to loose now we got it right so now I can work with this hand over here boy you learn something new every day then the rest of this part will be familiar to what we know as a how we tie a shoe I don't need to put that bow on there or nothing like that I just put it in the knot you know what I mean cuz I'mma cut it off at the end anyway but if you guys got them skills to make it like nice you know what I'm saying and pretty go ahead all right so now I'm getting ready to take look I got some avocado spray you know what I mean uh I like when I go into the grocery store and they got all typ different types of products you know what I mean uh they got spray olive oil all of that you know what I mean so that's it don't need no whole lot it's just so that nothing sticks but I promise you nothing's going to stick to this anyway so now I'm going to pick this up I'mma to set it right there we already preheated you know what I mean ready to go so I'm going grab him there let me change these gloves all right so once you like this this is all cool actually I like to just make sure that I cover up as much as the breast as I can right now I'm going to stick this in the oven and this is where it's going to be key we probably going to go about an hour and 20 minutes right but I'm going to make sure that I have three timers set so I can see how it's Browning right too much on one side after 20 minutes I like to just rotate it and I rotate it again then if it becomes too dark cuz it really depends on your oven and your altitude right if it becomes too dark you know what we do we just make a tint out of foil put that over the top and let it continue cooking now the only way we going to know if this is uh fully cooked is what got to have a meat thermometer we going to check that breast we looking for 165 okay folks so now that we done you could just see the way this bird looks right here ah yeah now don't forget it's the holiday we usually turn something out like this so that it'll look nice and then how do I know that it's right not just by cooking by color because look to be honest with you I'm going show you something if you guys look right here I put a little tint of foil over the top just to slow it down as I was rotating I was looking like it was starting to get a little bit Brown we wasn't close to getting ready so you put this over the top I don't close or nothing like that you don't see no creases just set it on top and let your you know your oven do the work right now I'm going take this I've already done it this really just temped when I did it it was at 167 that was just right now I'm going stick this in here like that you see how it go in there like butter you know what I mean it done roll up a little bit look I'm looking at 172 I'mma check one more part you know one more one more let's see what we got ah yeah yes sir got to get your yourself one of these this happens to be mine see where it says smoking and grillin with a these right here are must this ensures that you don't run into no red or UNC cooked meat or nothing like that now I'm going to let this sit up and let this rest for about five no let's just let this rest for about 10 minutes you know what I mean then I'm going to go ahead and cut me a piece and show you what the brine is all about okay so I done let it sit up for about 10 minutes right so what I'm going to do is let me move this out the way I just took a spatler underneath the bottom almost did this without showing you guys but we want put it somewhere where we can you know present it right I don't know how good that had looked you know inside of here but don't discard this right here cuz you might want to go ahead and get your baster and then take your baster and put a little bit over the top right so let me go ahead and fix this up let me take some pictures of this model right here and let's turn her into a star all right folks now listen I did what I said I was going to do cuz that's why you here watching this video right I done turn this chicken into a star now before I carve this I want you guys to take a look at this listen I'm you talking about being in the holiday spirit I am look get your own meat slicer right here right obviously we got this chicken look get a little bit of that smoking and Grilling with AB makes for a great gift and guess what we got a 35% off and we going to use the cold holiday ab and that's it folks so listen pick up one of these and uh I'm not going to ram I'm going to just show you guys when I cut this let me get this set up so you guys can see it why I say I brine all of my proteins moving forward as of the last really like about eight or nine years all right let's go [Music] now you guys just see me carve that listen this has been resting for 10 minutes and then I started you know cutting on it this has been taking a while don't forget I took pictures and all that but you want to see and you want to talk about tender look at this right here this is like super tender and moist I'm going to go ahead most people want to eat is coming off that breast but you know what this where all my flavors at you know what I mean along with that light and refreshing with all of those herbs that lemon and onion believe me it has infused from the inside and worked its way through the meat listen I don't want to overt talk it guess what folks cheers y'all oh my goodness hey you remember them other couple little pieces I had right here look everybody just had to taste it they acting like they brand new but you know what it is it's just the fact that I took the time to go ahead and brine now once you brine I'm going forewarn you now now once you br you never go back being honest with you you know what I mean unless you doing fried chicken that's one thing and then if you ask me when I want to show out and people come over I brine that chicken the night before then I do my whole thing now with that being said let me know in the comment section below give me your questions ask me is it salty uh what else you want to ask me blah blah blah I'm going answer them all but I promise you though please don't you know eat this with your brain without actually making it and trying it now before I go don't forget meat slicer you going to need this this the holiday have a little bit of smoking and Grilling with a you know in your kitchen and don't forget they make for great gifts I'm in that Christmas spirit that's why we doing 35% off this right now is a great buy Enjoy folks now if you're new to my channel let me take your time to say thank you for watching this video don't forget to like smash that subscribe button and tell everybody out there there's a channel out here to simplifying these recipes and taking a mystery out of cooking you see that right there I'm going to go upstairs put myself a collar shirt on and I'm popy folks I'm out peace [Music]