Tyler Florence Fridays-The Ultimate Roast Chicken

3 04 2009


This is actually 2 Tyler Florence recipes in one…we used his recipe for brine…unadulterated HEAVEN!…and then roasted the chicken according to his Ultimate Roast Chicken recipe from The Food Network.

The brine is 1 part kosher salt, 1 part brown sugar, loads of rosemary and 6-8 parts water.  You can make as much or as little as you need.  For chicken, lengthy brining isn’t necessary.  Ours brined about 6 hours.  If the brine were saltier, I wouldn’t brine even that long.  This brine (we used a lot of pickling spice this time instead of heaps of rosemary) yielded a chicken with excellent, finger-licking good results!  We’ll be using it again!

The Ultimate Roast Chicken is created by lifting the skin over the breast and laying in a healthy (unhealthy??) amount of herb-butter between the skin and meat.  Since we use a rotisserie, I didn’t add the additional bacon larding.  Maybe another time.  As it was, the chicken was incredibly yummy…we were tempted to try to eat every bite!  Both of us saved the breast portions for another time, and the chicken frame is currently simmering for stock.  You have to love that bonus!



11 responses

5 04 2009
Nancy (n.o.e.)

How clever of you to combine the two recipes, and that chicken looks divine.

I’ve brined turkeys but never a chicken. This past Thanksgiving I used Tyler’s recipe for turkey – lots of herb butter under the breast skin. It was heavenly! That was my first TFF post.

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