When I was younger when my mom cooked chicken, she would boil it first, and after it was done, she would remove all the remaining liquid and store it in the refrigerator for later use. Little did I know that she was actually making chicken stock. My way is a little different from how my mom did.
So this roasted chicken uses the simplest ingredients but I absolutely love how it tastes and so does my biggest critic (the hubbs!). I usually marinate it overnight but at least 4 hours will do if you’re pressed for time.
Brining is a great way to get a moist, flavorful and tender roast chicken. If you are not familiar with the process it basically involves marinating the bird in a salty solution. Its a popular way of getting a moist…
