*can substitute ½ tsp chili powder... or just omit if you don’t like heat
4TBButter – Softened
1small Yellow Onion – Quartered
2Clovesof Garlic – Smashed
Handful of Parsley – intact, whole with stem attached
Lemon - Halved
Prepare Brine: Combine ingredients in a large stock pot and stir until dissolved. Submerge the Chicken, cover, and place in the refrigerator for one hour per pound. (*see above note)
In a small mixing bowl prepare the Rub: Mix together all Ingredients in a food processor until smooth, incorporated, and it forms a paste.
When Chicken is done brining remove from liquid and Rinse thoroughly to remove salt. PAT DRY!
This is either the fun part, or the gross part, depending upon your disposition regarding playing with your food… Feel free to use gloves if you have a squeamish stomach.
Preheat oven to 425 Degrees
You are going to thoroughly season your dried Chicken with the Rub you set aside. First we need to separate the Skin of the Chicken from the Meat. To do this, start with the breast side of the chicken facing up. Carefully, delicately, lovingly (like your life depends on it) wedge your fingers between the skin of the chicken and the breast meat to create a small pocket. Rub the “Rub” (no pun intended… I just could not think of a better verb) on the chicken. Slather, slather slather!!
Now flip that bird over so the breast side is facing down, repeat the above process.
Stuff the Cavity of the Chicken with Lemon, Garlic, Onion, Parsley
Truss the Chicken to seal closed and ensure even cooking.
Pour 1-2 cups of Water into bottom of a Roasting Pan. Insert a fitted rack into the pan. Place Chicken on the Rack.
Roast for about 1 ½ hours, or until chicken reaches an internal temperature of 165 degrees (temp the thickest part of the thigh, being sure to steer clear of the bone!). Baste the Chicken liberally with the accumulated juices in the bottom of the pan after 40 minutes at 10 minute intervals.
*if Chicken exterior starts to brown too quickly, tent the roasting pan with foil and continue to roast.
Remove the Roasting pan from the oven, cover with aluminum foil, and allow to rest for at least 15 minutes, up to 45 minutes.
Carve and Serve…. Or rip off a drumstick with your Fred Flintstone bare hands, look around to make sure no one is judging you, and your lack of manners, and DE-VOUR!
*Notes: Good rule to follow for Brining – the amount of time you should brine your chicken is equivalent to: 1 Hour per 1 Pound of weight. Aka for the laymen… a 3 pound chicken should brine for 3 hours. However (disclaimer) it is always better to air on the side of caution… Brine less time rather than more time.