After my Cornish hen meal during Thanksgiving, I’ve been meaning to roast a little chicken. The hen was too small so I bought a young chicken instead. I still don’t know how to properly tie up the chicken but whatever works right?
I’m glad I’m getting my cooking senses back. I’ve been sick since Monday and yesterday was an all time low because I couldn’t smell or taste anything.
- Brine solution
- 6 cups water
- ½ cup sea salt
- 2 TBS ground white pepper
- 1 TBS garlic powder
- 1 young chicken
- ½ lemon
- Fresh sage leaves – 6 leaves to be put into cavity and 1 TBS for the rubbing sauce
- 2 TBS unsalted butter, at room temperature
- 4 garlic cloves
- 2 tsp grated lemon zest
- 1 TBS lemon juice
- 2 TBS flat leaf parsley, chopped
- 1 TBS cilantro, chopped
- Olive oil
Make the brine by putting all brine ingredients in a very large bowl big enough to hold your chicken. Whisk the mixture until the salt is dissolved. Add the chicken, cover and refrigerate at 12-24 hours. Turn the chicken a few times to ensure it brines evenly.
Preheat oven to 450ºF. For the garlic butter, combine butter, garlic, lemon zest, lemon juice, parsley, cilantro, 1 TBS olive oil, and sage in a food processor. Then set aside in a bowl.
Drain the hen and discard the brine. Rinse hen under cold water and pat dry with paper towels. Place lemon half and 6 sage leaves in the cavity. Rub garlic butter mixture all over the chicken. Drizzle the chicken with olive oil and sprinkle with salt and pepper. Truss the legs and tail.
Set chicken in a roasting pan breast up and roast for 35 minutes. Flip it over and roast another 15-20 minutes or until instant read thermometer registers 165ºF. Transfer to a platter and cover with foil for 10 minutes before serving.
*Adapted from Dianasaur Dishes.