- 1 cup kosher salt or
- ½ cup salt
- 1 quart hot water
- 3 quart cold water
- 1 chicken, 6 1/2 lb
- 2 tablespoons unsalted butter, at room temperature
- Freshly ground pepper, to taste
- 4 sprig fresh thyme
- 4 sprig fresh rosemary
- 1 small yellow onion, coarsely chopped
- 1 small carrot, coarsely chopped
- 1 small celery stalk, coarsely chopped
- 1 ½ cup chicken broth
- 2 tablespoons chilled unsalted butter
- 2 tablespoon flour
- 2 tablespoons Madeira wine
- Salt and freshly ground pepper, to taste
1. In a plastic container or stainless-steel bowl large enough to hold the chicken, stir and dissolve the salt in the hot water. Add the cold water and stir. Rinse the chicken, then submerge it in the brine. Cover and refrigerate for 1 to 4 hours, the longer the better.
2. Preheat an oven to 400°F.
3. Remove the chicken from the brine and pat dry with paper towels. Rub with the butter and season inside and out with pepper. Place the thyme and rosemary sprigs in the cavity.
4. Place the chicken on its side on a V-shaped rack in a roasting pan. Roast for 30 minutes. Turn the chicken on its other side and roast for 30 minutes more. Turn the chicken on its back and place the onion, carrot and celery in the cavity. Roast until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F, about 45 minutes more. Pour the juices from the chicken cavity into the pan and transfer the chicken to a warmed platter. Cover loosely with aluminum foil and let rest for 10 to 15 minutes.
5. Pour the pan drippings into a fat separator and set aside. Set the pan over medium heat, add the chicken stock and cook, stirring to scrape up any browned bits from the pan bottom, until reduced by half, 7 to 10 minutes. In a small saucepan over medium-low heat, melt the 2 Tbs. butter. Whisk in the flour until smooth and blended and cook, whisking constantly, until the mixture thickens and just begins to turn golden, 1 to 2 minutes. Add the chicken stock from the roasting pan, the defatted drippings from the fat separator along with the Madeira, stirring to combine. Bring to a simmer, whisking constantly. Cook, stirring frequently, until the sauce is thickened, 3 to 4 minutes. Taste and adjust the seasonings with salt and pepper.
6. Carve the chicken and serve hot with the gravy. Serves 4-6.
Brined Roast Chicken with Madeira gravy. To import, drag image to your MacGourmet recipe box.