how to brine, rub and roast chicken

My idea of a delicious bite of roasted chicken is crispy and spicy, never salty as the first thing that touches my tongue, with a ridiculously juicy inside-- and I've figured out how to get it. This is one of those light on effort, heavy on time recipes that makes a day-ahead planning well worth it.


2 Roasting Chickens

For the Brine:
1 Full teapot of boiled water-this is just to melt the salt and sugar-continue to fill a large stock pot with water in order to cover both chickens completely.
3 Star Anise
3 Bay Leaves
1/2 cup kosher salt
1/2 cup sugar
1 teaspoon of whole cloves
3-4 cardamom pods
For the Rub:
A few swirls of olive oil for the pre-rub
All of these measurements are on the generous side
2 Tablespoons of
Jamaican Jerk Spices
Kosher Salt
Smoked Paprika

Directions: in slideshow below--but it's as simple as brine, rub then roast for 3 hours flipping every 30 minutes at 250.
  I usually combine all of the brine ingredients in the bottom of a glass bowl, like the one featured above-this way I can put it in the fridge to speed up the cool down factor. You never want your brine to be hot or even warm for that matter, because it will begin to poach what you mean to brine. Once the brine is cool enough you can pour it over the chickens and return it to the refrigerator.

For the step by step photo directions please view the slideshow-iPhone users click here.

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