3 Tbsp. chopped fresh flat-leaf
parsley
1 Tbsp. chopped fresh tarragon
1 / 2 tsp. lemon zest plus 2 tsp.
fresh lemon juice
1 / 2 tsp. black pepper- Make the brine and chicken:
Combine 8 cups water, salt, sugar,
peppercorns, garlic, lemon, thyme
sprigs, rosemary sprigs, and bay
leaves in a large stockpot. Bring
to a boil over high, stirring to dis-
solve salt and sugar. Remove from
heat. Add ice, and whisk until ice
melts. Add chicken. Place a plate
upside down on top of chicken to
submerge completely. Cover and
chill 12 hours. - Meanwhile, make the garlic rub:
Preheat oven to 375°F. Cut top from
garlic head to just expose cloves
(a b o u t^1 / 2 inch). Drizzle exposed
top with oil. Wrap garlic head in
aluminum foil. Place directly on
rack in preheated oven, and roast
until cloves are tender and creamy,
about 40 minutes. Carefully open
foil packet, and let cool slightly,
about 15 minutes. Squeeze out
garlic pulp, and place in a medium
bowl. Add vinegar, rosemary, mus-
tard, salt, and lemon zest, and stir
until smooth. Cover and chill until
ready to use. - Remove chicken from brine.
Discard brine. Pat chicken dry with
ACTIVE 1 HR; TOTAL 20 HR
SERVES 4BRINE AND CHICKEN
8 cups water
1 cup Diamond Crystal kosher
salt
1 / 4 cup granulated sugar
2 Tbsp. black peppercorns
1 garlic head, halved
horizontally
1 lemon, thinly sliced
6 thyme sprigs
3 rosemary sprigs
2 bay leaves
10 cups ice
1 (3- to 4-lb.) whole chicken,
giblets removed and
discarded or reserved for
another use
GARLIC RUB
1 head garlic
1 Tbsp. olive oil
2 Tbsp. Champagne vinegar
1 Tbsp. finely chopped fresh
rosemary
1 Tbsp. Dijon mustard
1 tsp. Diamond Crystal kosher
salt
1 / 2 tsp. lemon zest
BOARD DRESSING
Roasted chicken drippings
Olive oil
1 /^4 cup finely chopped shallotTHE JUICIEST CHICKEN
R
oasting a whole animal presents the challenge of simultaneously cooking white and
dark meats. The lean white meat is often dry by the time the dark meat is tender. A wet
brine helps to alleviate both issues, plumping the white meat with water, which gives
it a head start against the drying eects of roasting, and tenderizing the tougher dark meat.
Because moisture from a wet brine impedes browning, let the chicken air-dry in the refrigera-
tor before roasting for a well-bronzed bird. (Take advantage of the extra time by applying a fla-
vorful rub of roasted garlic paste.) Be sure to save the carving juices for the best board dressing
you’ll ever taste. is method also works well with turkey; adjust cook time for bird weight.paper towels. Spread garlic rub
evenly over chicken breasts and
legs. Place chicken on a wire rack
set inside a rimmed baking sheet,
and chill, uncovered, at least 4
hours and up to 12 hours. Remove
from refrigerator; let stand at room
temperature 1 hour.- Preheat oven to 375°F. Tie legs
of chicken with kitchen twine,
and tuck wing tips underneath.
Roast chicken until a thermometer
inserted in thigh registers 165°F,
about 1 hour and 30 minutes,
loosely tenting chicken with foil
halfway through roasting. - Transfer chicken to a cutting
board with a juice groove or to
a flat cutting board set inside a
rimmed baking sheet to catch
juices. Let stand 10 minutes. Carve
chicken, and transfer to a platter. - Make the board dressing:
Scrape carving juices and pan
drippings into a measuring
cup, and add enough olive oil to
equal^1 / 3 cup. Add shallot, parsley,
tarragon, lemon zest and juice,
and pepper; stir to combine.
Serve dressing with chicken.
WINE Citrusy Washington white
blend: 2017 Buty Sémillon, Sauvi-
gnon, & Muscadelle
TRY THIS METHOD WITH turkey.
Sub the herbs for dried chiles or
other spices.
96 NOVEMBER 2018
FOOD STYLING: EUGENE JHO; PROP STYLING: CARLA GONZALEZ-HART