Ultimate Roasted Chicken with Simple Butter Sauce - Instructions
Don't let the notion of a butter sauce scare you away. A spoonful is enough to enrich the chicken, and
it's worth it.
In a large saucepan over high heat, bring 5 1/2 cups of water to a boil Add the brine blend and boil 5
minutes. Remove from the heat and let cool to room temperature. Transfer to the refrigerator and chill
thoroughly, about 1 hour.
In a 2-gallon container, combine chilled brine with 8 cups of water. Add chicken, cover the container
with plastic wrap, and refrigerate for at least 6 hours, up to overnight.
Remove the chicken from the brine, rinse thoroughly with cold water and pat dry.
Preheat oven to 475 F. Season the chicken inside and out with salt and pepper. Put the thyme sprigs,
rosemary sprigs and half lemon inside the cavity. Place the chicken on a rack in a roasting pan. Roast,
basting occasionally if you like, until an instant-read thermometer inserted into the thickest part of
the thigh, away from the bone, registers 170 F, about 45 minutes to 1 hour.