| | Directions | | For brine, combine the first seven ingredients. In a large kettle, bring to a boil; cook and stir until salt is dissolved. Remove from heat and cool to room temperature. Remove giblets from chicken and save for another use. Place cold water in a 2 gallon resealable plastic bag; add chicken. Place in roasting pan. Carefully pour cooled brine into bag. Squeeze out as much air as possible, seal bag and turn to coat. Refrigerate 3-4 hours; turning several times. Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together. Brush with oil. Place chicken in roasting pan. Bake uncovered at 350° for 80-90 minutes or until a meat thermometer reads 180°; basting occasionally with pan drippings. |
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| Ingredients | | - |  | 8 cups warm water |
| - | | 1/2 cup kosher salt |
| - | | 1/4 cup packed brown sugar |
| - | | 3 tablespoons molasses |
| - | | 1 tablespoon whole peppercorns, crushed |
| - | | 1 tablespoon whole allspice, crushed |
| - | | 2 teaspoons ground ginger |
| - | | 1 roasting chicken (4 lbs or larger) |
| - | | 4 cups cold water |
| - | | 1 teaspoon vegetable oil |
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