- 1/2 cup sea salt
- 1 orange
- Spring or filtered water
- 2 handfuls of ice cubes
- Large stock pot
- Bring the salt, squeezed orange (with peel) and about 2 cups of water to a boil to dissolve the salt.
- Remove from heat and add a couple handfuls of ice to cool the brine.
- Once cooled, add the whole chicken and cover with water (make sure to remove giblets!).
- Place in the fridge overnight or for at least 6 hours.
- 1 stick unsalted butter, cut into small pats
- 2 oranges (bonus points if you can find some blood oranges!)
- 1 lemon
- Salt & pepper
- Drizzle of EVOO
- Optional: fresh rosemary, garlic, different citrus like grapefruit
- Baking sheet & wire rack
- Sharp knife
- Preheat the over to 425.
- Pull the chicken out of the brine, rinse and pat dry.
- Place the chicken, breast side upon the rack over the baking sheet.
- Use your fingers to separate the chicken skin from the breast meat (creating a little pocket for butter).
- Use the knife to cut one small slit in the skin at the top of each of the chicken legs (also a pocket for butter).
- Use the whole stick of butter: tuck the slices underneath the breast skin and into the legs.
- Squeeze the citrus all over the chicken skin and stuff the rinds inside the cavity.
- Drizzle with EVOO and season liberally with S&P.
- Pop in the oven and bake for 90 minutes.
- Let rest for 10-15 minutes and carve (here's a video on how to carve a cooked chicken).
- Bonus points if you save the carcass for chicken stock!