Recipe for a Whole, Baked Chicken

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Whole, baked chicken really brings out the flavor inherent in the original bird. Get a recipe for whole, baked chicken with help from a culinary professional in this free video clip.

Part of the Video Series: Dirty Recipes
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Video Transcript

I'm the Dirty Chef Ian Russo. We're going to be making whole baked chicken today and the twist on it is we're going to show you how to brine the chicken. By brining the chicken we're going to bring flavor throughout the meat not just the flavor on the skin. It's going to be very simple to execute, very delicious and very healthy. We're going to brine the chicken now. What I use is a real simple bag and I place the chicken inside. It's 3 cups of salt, 5 ounces of brown sugar and about 20 black peppercorns or white peppercorns. And the water, basically I'm looking to put enough water that the chicken is submerged inside. About 3 pounds of water would work. And all I'm looking to do is close the bag as tight as I can. And the only process, all that's happening right here is this water has flavor now and now this water's going inside the chicken. You can leave it in the bowl in the refrigerator for about 6 hours. If you leave it in for 2 hours you're not going to get as much flavor throughout the chicken. 6 hours is usually a good amount of time for a 3 pound chicken. If it's a little bit smaller you might want to do it a little bit less times. You could also play around with the brine. You could put different flavors in there. Whatever flavors are in the brine will go through the chicken. I don't know if you could see it but the chicken is going to cook more even. It's not spread out. And the flavoring and the style we're going to do today is dirty style. It's the 9 spices that I'm going to add all around the chicken. It's going to help transform it once I add the honey at the end of the cooking. So the chicken's brined and what I'm going to do now is season it all around with the dirty dust. And then once it's seasoned I'm going to roast it on this rack. A lot of people at home will use a rack. If you notice the walls are kind of high and when the walls are high, the chicken that's underneath that wall tends to boil. If you notice in restaurants we use racks like this that you can find in a lot of stores now. The rack is very low so all this can get crispy. We'll bake it at 375 for about 45 minutes and then I'll turn it every 15 minutes to keep it from, browning evenly.


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