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Roast Chicken Recipe

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Roast Chicken image


This recipe for Roast Chicken, by , is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Greg Vernick/John Miller



12 cups water
1/2 cup apple cider
1/3 cup kosher salt
1/4 cup soy sauce
2 T. light brown sugar (I used 3 Splenda packets)
5 large garlic cloves, halved
1 (8- x 3-inch) piece kombu (about 1/4 oz.) toasted* (OPTIONAL)
10 thyme sprigs
2 rosemary sprigs
1 bay leaf

Stir together 12 cups water, apple cider, salt, soy sauce, brown sugar, garlic, kombu, thyme, rosemary and bay leaf in a Dutch over or larger saucepan big enough to hold the chicken and fit in the refrigerator.

Bring to a simmer over medium-high heat, stirring constantly, until salt and sugar dissolve, about 1 minute.

Remove from heat and let brine cool completely, about 2 hours.

Remove giblets from chicken.

Place chicken in the Dutch oven with the brine.

Cover and refrigerate 8 hours or overnight.


This step is optional and should be skipped if anyone has fish allergies. However, it kicks up the flavor a notch or two and surprisingly makes a major difference.

You can find the dried seaweed in the international foods section of most grocery stores.

The chicken is almost as good without the kombu, so feel free to skip.

Put the kombu in a skillet over medium high heat. In a minute or two it will begin to change colors and curl a bit.

Flip and cook the other side a minute or two more.

Remove and put in the brine mix.


1 (3-4 lb.) organic whole chicken
1 T. plus 3/4 tsp. kosher salt, divided
2 thyme sprigs
2 rosemary springs
1 lemon, quartered, plus more for serving
2 T. butter, plus more for greasing
Cooking spray

Preheat oven to 300 degrees.

Discard brine and pat dry the chicken.

Season chicken all over, including inside with 1 T. salt.

Stuff cavity with thyme, rosemary, lemon halves and butter.

Tie legs together with kitchen twine, and tuck wing tips under.

Transfer to a 12-inch cast-iron skillet.

Grease one side of 2 large sheets of aluminum foil with butter and coat with cooking spray. Place foil, butter side down over chicken, and crimp edges on skillet to seal. Cover crosswise with the second sheet of foil.

Bake until a meat thermometer inserted in thickest part of thigh registers 150 degrees, about 1 hour and 50 minutes.

Remove chicken from oven and turn on broiler and allow oven to preheat 5 minutes.

Remove foil and return chicken to the oven. Broil until skin is a dark golden brown, about 12 minutes.


1 (1-oz.) shallot, finely chopped (about 2 T.)
2 T. butter
1 T. finely chopped fresh flat-leaf parsley
1T. fresh thyme leaves, finely chopped
1 T. fresh lemon juice
1/4 tsp. black pepper
1/4 tsp. salt.

Remove chicken from skillet and place on a cutting board. Let rest at least 10 minutes so inside temperature rises to 165 degrees.

Place skillet on stovetop over medium-high heat.

Add shallot and butter and cook, stirring often, until butter begins to brown and shallot is tender, about 3 minutes.

Remove from heat and stir in parsley, chopped thyme, lemon juice, pepper and salt.

Carve chicken and serve with skillet sauce and uncooked lemon halves.

Personal Notes:
Personal Notes:
OMG. This chicken is absolutely the best I've ever cooked. It is tender, moist and flavorful. And the sauce is a real knockout. Food & Wine magazine said Philadelphia chef Greg Vernick tested 60 different brines to find the perfect one for roast chicken. He succeeded.




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