- Cuisine: Filipino
- Prep Time : 15m
- Cook Time : 1:20 h
- Ready In : 1:35 h
- 1 5-6 pound Roaster Chicken
- 1/2 cup Rock or Kosher Salt
- 1 gallon Water
- 1/2 cup Sugar
- 1 tablespoon garlic powder (optional)
- 1/3 cup Soy Sauce
- 1/4 cup Lemon Juice
Heat up 3 cups of water (from the gallon measure) and dissolve the salt and sugar, then mix to the rest of the water. Set aside to cool down.
Wash the chicken thoroughly and set on a deep container. Add the brine solution, making sure the chicken is fully submerged. Keep in the refrigerator for 8 hours or overnight.
Rinse the chicken well and discard the brine. Truss the chicken with a twine, making sure the wings and legs are tied close to the body.
Mix the soy sauce, lemon and garlic powder and baste the chicken.
Set the chicken on a roasting pan, and roast for one hour at 350 degrees Fahrenheit while covered with aluminum foil.
After an hour and a half, baste the chicken with the lemon/soy sauce. Increase oven temperature to 375 degrees Fahrenheit and roast for another 30 minutes, uncovered, to make the skin crisp.
Check for doneness by using a meat thermometer inserted on the chicken breast. It should read 165 degrees Fahrenheit or above.
Serve hot with the chicken au jus(liquid left on the roasting pan) on the side.
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