Brined & Roasted Chicken

Featured in the Honolulu Star-Advertiser on March 8, 2017.
Recipe compliments of Chef Jackie Lau, culinary consultant and culinary instructor.



Brined & Roasted Chicken

  • 1 whole chicken, giblets removed, rinsed


  • 2 quarts cold water
  • 1/2 cup sugar
  • 2 tablespoons salt
  • 2 tablespoons garlic salt
  • 1 tablespoon celery salt
  • 1 tablespoon white pepper 1 tablespoon dry thyme1 ounce onion powder

Mirepoix (diced vegetables cooked for a long time on low heat without browning):

  • 2 stalks celery, roughly chopped
  • 2 carrots, roughly chopped
  • 1 onion, roughly chopped
  • Fresh thyme and parsley sprigs
  • 1 cup cold butter
  • Olive oil for basting
  • Salt and pepper to taste


  1. Combine all brine ingredients in a large bowl; mix well.
  2. Immerse whole chicken in brine and soak, covered, in refrigerator for 24 hours.
  3. Preheat oven to 300°F.
  4. Place mirepoix in a shallow roasting pan.
  5. Remove chicken from brine and pat dry with paper towels.
  6. Place sprigs of fresh thyme and parsley in the cavity and 1 cup of cold butter.
  7. Place chicken on top of mirepoix, breast side up.
  8. Brush skin with olive oil and season with salt and pepper.
  9. Roast for 2 hours, basting skin every half hour.
  10. Remove from oven and let rest about 10 minutes before serving.

Makes 6 servings.

Approximate Nutrient Analysis per serving (includes 1 Tbsp olive oil to brush skin and not including added salt to season chicken):
840 calories, 68 g fat, 30 g saturated fat, 245 mg cholesterol, greater than 2000 mg sodium, 16 g carbohydrate, 2 g fiber, 11 g sugar, 39 g protein


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