CHEF JAMES LOHSE /WATERMARK
INGREDIENTS:
One 2 ½ to 3 lb chicken
1 lemon, zested
½ head garlic
2 sprigs each rosemary, thyme, sage and parsley
1 carrot, chopped
1 medium onion, chopped
2 stalks celery, chopped
Brine –
1 gallon water
1 cup kosher salt
1/4 cup sugar
1 head garlic
10 whole black peppercorns
1 bay leaf
1 sprig rosemary
Herb butter –
1 stick unsalted butter (softened)
1 teaspoon each minced: rosemary, thyme, sage, flat leaf(Italian) parsley, lemon zest, and garlic
Champagne vinegar
salt
PROCESS:
Brine –
Put all ingredients in a pot, stir and heat just until the salt and sugar dissolve. Cool completely. Place chicken in the chilled brine after removing the bag containing the neck, gizzard, liver, etc. Make sure it is fully submerged, maybe using a plate to weight it down. Leave in the fridge for 12-16hrs, it's great to do the night before. Remove the bird a few hours before roasting and dry with paper towels. Leave uncovered in the fridge for at least an hour.
Herb butter –
Mix all ingredients with a fork until well incorporated.
Roast Chicken –
Pull the skin up from the meat of the breast and legs being careful not to tear it. Push the herb butter under the skin of the breast and thighs. Stuff the cavity with the remaining ingredients. Truss the bird as shown. Season the bird liberally with kosher salt and freshly ground white pepper. Place in a roasting pan with a carrot, two stalks of celery and a medium onion all roughly cut up underneath. Roast in a preheated oven at 375 for 1 hour, then turn up heat to 425 for 15 minutes. Remove from oven and using an instant read thermometer inserted in the meatiest part of the thigh without touching bone look for a reading of 170. Let the bird rest covered in aluminum foil for at least 15 minutes. Cut the kitchen twine and enjoy.
