First, if you’re new to smoking meat or recently bought a Traeger or a CampChef grill you might be intimidated by the smoker itself. I’ll show you the settings and give you the tricks to getting this bird to turn out well.

Second, let’s not overcomplicate this chicken with fancy rubs or marinades. The smoke will do the majority of the work for you! You’ll see how easy I have made this recipe, and you’ll feel like a superstar for nailing a smoked chicken.

TIP: The best way to get a lot of flavor into the chicken is to let it sit with the seasonings for several hours before you cook it. I've found this to be more important than the actual seasonings you use. This works for roasted chickens and also for turkeys. It's similar to dry-brining.

What you'll need for Smoking Chicken

• Whole chicken
• Kosher salt or coarse sea salt
• Coarsely ground black pepper

What kind of pellets are good for smoked whole chicken?

I like to use applewood.

If you want a stronger smoky flavor, try using hickory or a blend. I like CampChef's pellets the best and use their Competition blend quite often.

How to Smoke a Whole Chicken

1. The day before (or early morning the day of) you plan to smoke the chicken, prep it for the fridge. Combine the salt and pepper in a small bowl and set it next to your work area.
2. Place the chicken on a large rimmed sheet pan or baking dish. Remove any packaging from the chicken any organs or the little white bag from inside the chicken cavity.
3. If you choose to spatchcock the chicken (cut out the back bone so it lays flat), do this now. Rub ALL of the salt and pepper mixture all over the outside of the chicken.
4. Place the chicken UNCOVERED in the fridge for at least 8 and up to 24 hours before cooking.
5. When it's time to cook, remove the chicken from the fridge and let it sit on your kitchen counter until your smoker has preheated. Preheat it to 220°F (105°C) and high smoke (if you have that option).
6. Insert a thermometer into your chicken into the thickest part of the breast area, but don't stick it clear down to the bone. Attach the thermometer to your smoker.
7. Smoke the chicken for an hour at 220°F, covered. Then turn the temperature up to 350°F (180°C) and continue to cook the chicken until the thermometer read out says 160-165°F (70°C). This should take anywhere from 45-75 minutes depending on the size of your chicken and how well your smoker holds the temperature. Spatchcocking a chicken will help it cook faster, too.
8. Transfer your chicken to a large cutting board and let it rest for at least 10-15 minutes before slicing it -- otherwise the juices will run out all over and the chicken will be more dry.
9. Carve up the chicken how you like and serve immediately.

How long to smoke a whole chicken?

The way I do it takes roughly 2 hours. So not terribly long. And not as big of a commitment as smoking a brisket.

I start off by smoking it for an hour at a lower temperature (lower temperatures have more smoke output). And then finished it off at a higher temp.

You could tinker with the smoking times, too, if you wanted to let it smoke longer at that lower temp.

See how evenly this smoked whole chicken has browned? I'm blown away at how gorgeous they come out of our smoker. Much better than our mediocre oven for sure.

If you have any other questions about smoking a chicken, leave a comment below and I'd be happy to help!

Can I use this recipe to smoke a turkey?

YES! Absolutely.

I'd allow for a longer time for the turkey to sit in the fridge to dry out -- probably 24-48 hours.

The smoking times would be longer as well and would vary depending on the size of your turkey. Plan for 30-40 minutes per pound at 220F.

Tips for Smoking a Whole Chicken

Make sure to let the chicken sit with the seasonings for at least 8 hours before cooking it for maximum flavor and crispy skin, as this process acts like a dry brine.

How to serve a Whole Smoked Chicken

I love serving this chicken with these sides:

• Cabbage Slaw With Cucumber Yogurt Dressing
• Sweet Potato Fries
• Wild Rice Salad with Cucumber and Pesto
• Instant Pot Potato Salad
• Instant Pot Mashed Potatoes or Cauliflower Puree
• Southwestern Coleslaw

Storing a Smoked Whole Chicken

I highly recommend eating the whole chicken if you can since it’s best fresh out of the smoker. If you have leftovers you’d like to store, just put it in an airtight container and store them in the refrigerator for up to 5 days.

More Whole Chicken Recipes on Perry's Plate

If you'd rather stick to oven roasting, check out my tutorial on How to Roast a Chicken the Easy Way.

Have some leftover chicken? Make The Best Instant Pot Chicken Soup! Smoked chicken is super tasty in chicken soup.

Once you've cleaned those bones, don't throw them out! Here's my favorite way to make homemade chicken bone broth: Instant Pot Chicken Bone Broth.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Smoked Whole Chicken Recipe FAQs

More From Perry's Plate

Smoking Whole Chicken

Yield: Serves 6

Prep Time: 18 hours

Cook Time: 2 hours

Total Time: 20 hours

Smoked Whole Chickens are SO tasty. Smoking them in a pellet grill/smoker has been a game changer for us. Loads of flavor and always juicy and falling off the bones!

It may seem like this recipe takes forever, but most of that time is non-active. The overnight rest in the fridge before you smoke it helps the chicken to absorb all of the seasoning and allows the skin to dry out so it's nice and crispy when you cook it. It's worth planning ahead!

Print

Ingredients

• 1 3-5 pound whole chicken
• 1 Tablespoon Kosher salt or coarse sea salt
• 1 teaspoon coarsely ground black pepper

Instructions

1. The day before (or early morning the day of) you plan to smoke the chicken, prep it for the fridge. Combine the salt and pepper in a small bowl and set it next to your work area.
2. Place the chicken on a large rimmed sheet pan or baking dish. Remove any packaging from the chicken any organs or the little white bag from inside the chicken cavity.
3. If you choose to spatchcock the chicken (cut out the back bone so it lays flat), do this now. Rub ALL of the salt and pepper mixture all over the outside of the chicken.
4. Place the chicken UNCOVERED in the fridge for at least 8 and up to 24 hours before cooking.
5. When it's time to cook, remove the chicken from the fridge and let it sit on your kitchen counter until your smoker has preheated. Preheat it to 220 degrees F and high smoke (if you have that option).
6. Insert a thermometer into your chicken into the thickest part of the breast area, but don't stick it clear down to the bone. Attach the thermometer to your smoker.
7. Smoke the chicken for an hour at 220, covered. Then turn the temperature up to 350 degrees and continue to cook the chicken until the thermometer read out says 160-165 degrees F. This should take anywhere from 45-75 minutes depending on the size of your chicken and how well your smoker holds the temperature. Spatchcocking a chicken will help it cook faster, too.
8. Transfer your chicken to a large cutting board and let it rest for at least 10-15 minutes before slicing it -- otherwise the juices will run out all over and the chicken will be more dry.
9. Carve up the chicken how you like and serve immediately.

This post contains affiliate links. Any purchase made by using these links won't cost you any extra and helps keeps my content free.

The post Whole Smoked Chicken or Turkey appeared first on Perry's Plate.

Flattening the bird helps everything cook evenly, so the breast stays tender and the dark meat finishes perfectly. It’s easier to roast, easier to carve, and way more forgiving than the traditional whole-bird method.

Once you try it, you’ll never go back. It turns an intimidating project into a confident, no-big-deal kind of dinner.

What is Spatchcocking?

Spatchcock is such a weird word. Basically it's cutting the backbone out of a chicken (or turkey or any other bird you'd eat).

If you cut the backbone out it allows the bird to lay flat. Flat birds cook quicker and more evenly.

Ever grilled a whole chicken? If so, then spatchcocking is your best friend.

Recommended Tools For Spatchcocking

First, you need a REALLY good pair of kitchen shears. Or a really sharp kitchen knife.

I have a pair of Cutco shears. You know, the ones that cut through pennies. And I still have to use both hands to break through the bones.

How to Spatchcock a Chicken

You find the base of the backbone and cut up each side -- through ribs.

Here's a helpful video that shows you how quick and (relatively) easy it is!

Maybe get some earplugs, too? Like i mentioned earlier, this isn't a pleasant task for those who don't like raw meat.

I'm really selling this, aren't I?

How to Spatchcock Turkey

The exact same way. Think of turkeys as really big roaster chickens.

See how the chicken lays flat? This is what I'm talking about. It's so much easier to cook this way.

Tips For Spatchcocking

Don't throw away that backbone! Save it and make some Instant Pot Chicken Bone Broth when you're finished with the chicken. (That recipe works for turkeys, too! Just divide the bones into two batches depending on the size of your Instant Pot.)

Now that you've got your bird ready, use my recipe -- How to Roast a Chicken or Smoked Whole Chicken for the easiest way to get the best flavor out of your bird with the least amount of effort.

If you have a turkey, try Dry Brined Turkey this Thanksgiving! You can even spatchcock it and smoke it -- just keep an eye on that internal temperature!

What are common Spatchcocking mistakes?

Spatchcocking isn’t difficult, but you need to watch what you’re doing. I included lots of pics in this post! Be aware of these common mistakes:

1. Using a dull knife. Please PLEASE sharpen your knife or use a really sturdy pair of kitchen shears.
2. Cutting the breast bone instead of the backbone. Honestly, the breast bone would be more difficult. Flip that bird on it’s stomach!
3. Not flatting it out all the way. After you cut the backbone out, flip her over and press the palm of your hand on the breast bone and press firmly until you hear a crack and the bird flattens out more. This will help it cook more evenly.

Serving Spatchcocked Chicken

I love serving this chicken with these sides:

Spring Mix Salad Recipe with Raspberry Vinaigrette

Cucumber Tomato Salad with Feta

Sweet Potato Fries

Wild Rice Salad with Cucumber and Pesto

Instant Pot Mashed Potatoes or Cauliflower Puree

Southwestern Coleslaw

Spatchcocking FAQs

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Spatchcocked Chicken

Yield: 1 chicken

Prep Time: 5 minutes

Total Time: 5 minutes

Spatchcocking is a fancy word for cutting the backbone out of a chicken or a turkey. Why bother? Cutting out the backbone allows the bird to lay flat for quicker and more even cooking. This is especially helpful if you're grilling.

Print

Ingredients

• 1 whole chicken or turkey, organ sack removed
• A pair of super sharp kitchen shears or a sharp, sturdy knife

Instructions

1. Place the bird on a flat, sturdy surface. Like a cutting board that won't slide around.
2. Flip the bird over so it is laying breast-side down. Locate the base of the backbone at the cavity opening.
3. Use your kitchen shears (or a really sharp knife) to cut slightly to the right of the backbone. You might need both hands to close your kitchen shears. Cutting through ribs is no joke.
4. Do this for the left side of the backbone. Cut any skin or fat so the backbone comes out completely.
5. Your chicken or turkey is ready to prep for roasting! Or grilling. Or smoking.

Notes

1. Save that backbone (and the rest of the bird carcass) to make some Instant Pot Chicken Bone Broth! You can use this recipe for turkey broth as well -- you'll just have to split the turkey carcass into two batches of broth.
2. For tips on roasting a whole chicken: How to Roast a Whole Chicken (the easy way)
3. For tips on smoking a whole chicken on a pellet grill: Smoked Whole Chicken

The post A Guide To Spatchcocking appeared first on Perry's Plate.

Being in charge of the Thanksgiving turkey is a lot of pressure! Let me help! I’ve spent the last 15 years failing in every way possible (even dropping the turkey on the floor – no joke) and I’ve figured out 4 fool-proof tips to make a juicy, flavorful, crowd-pleasing turkey. Just a heads up — you might be in charge of the turkey forever after this.

What is Dry Brine?

Dry brining is like wet brining without the water. It's more like a seasoning rub that you leave on the bird for a few days before cooking -- at least 3 days and up to 4-5 days.

I used Kosher salt, black pepper, and coconut sugar, keeping it simple since I was planning to use an herb butter under the skin later.

Dry Brine vs Wet Brine Turkey

Dry brining and wet brining serve the same purpose - keeping the meat moist and seasoning it. Dry brining is a dry rub, which means there will be less to clean up!
The difference between these two methods lies in how salt interacts with the turkey. In a wet brine, the salty water saturates the meat, allowing it to absorb and retain water. Dry brining initially extracts moisture which then combines with the salt before being reabsorbed. The high salt concentration in a dry brine breaks down muscle proteins and prevents them from releasing liquid during cooking.

Dry Brine Turkey Recipe Ingredients

• Pasture-Raised Turkey
• Kosher salt
• Coconut sugar (optional)
• Black pepper

Turkey Dry Brine Recipe Herb Butter Ingredients

• Butter
• Naval oranges
• Lemon
• Rosemary
• Thyme
• Shallot
• Garlic

How to Dry Brine a Turkey

• Remove the neck and giblets from the turkey. Wipe any moisture from the turkey with a paper towel.
• Place the turkey on a rimmed baking sheet or something for it to sit on while brining in the fridge.
• In a small bowl, combine the Kosher salt, coconut sugar, and black pepper.
• Rub the mixture all over the skin of the bird. Wrap the bird in plastic wrap and chill for at least 3 days. At the beginning of the 3rd day, remove the plastic wrap and let the bird dry, uncovered, in the fridge for the last day of brining.
• About an hour before you plan on roasting the turkey, remove it from the fridge. Wipe some of the excess brine from the skin with a paper towel. Do not rinse.

How long to Dry Brine Turkey

In total the turkey will brine for at least 3 days. Once you’ve rubbed the bird with the brine, wrap in plastic wrap and chill for at least 3 days in the fridge. At the beginning of the 3rd day, remove the plastic wrap and let the bird dry, uncovered, in the fridge for the last day of brining. This will make the skin crisp up!

How to make the Herb Butter for this Dry Brine Turkey Recipe

Once you get the butter and herbs/seasonings all mixed together, dump it out onto a piece of parchment paper.

Then roll it up like a giant piece of candy. (That's what my 5-year-old called it.)

Put it in the fridge until it hardens. You can do this several days ahead of time if you need to.

I've got more detail about my Garlic and Herb Butter over on this other post! It works well for roast chickens, too.

Turkey Dry Brine Recipe Tips for success

• Use Kosher salt instead of fine sea salt or other finely ground salt. Using fine salt may make the turkey overly salty.
• You can make the herb butter several days in advance.
• You can also smoke this turkey! Prep it exactly the same and then insert a temperature probe into the thickest part of the breast meat. You can either smoke the turkey at 220°F (105°C) to cook it entirely or smoke it at that temp for 2-3 hours and then finish it off at 350°F (180°C) to get it done more quickly. Cook until the temperature probe reaches 160°F (70°C).

Do you rinse the turkey after dry brine?

Do not rinse your turkey! All you need to do is wipe off the excess brine from the skin with a paper towel.

Prepping your Dry Brine Turkey for the oven

When the turkey is brined and you're ready to prep it from the oven, you'll need to gather a few things

• Sharp knife
• Kitchen twine
• Scissors
• Roasting pan
• Heavy pair of tongs to help move the turkey around
• The stuff you plan on putting inside the turkey.

I've learned it's  much easier to assemble everything you need ahead of time so you don't end up washing your hands 37426 times because you forgot to grab something out of a cabinet or a drawer.

(You also end up washing your hands that many times when you're trying to photograph turkey prep. There's not really any way around that, unfortunately.)

Prepping a turkey is like prepping a really big chicken. There's not that much difference, really.

I wiped off the extra brine because I didn't want the skin too peppery. Don't wash it off completely though, because you'll need that extra flavor.

I also loosened the skin from the flesh using my fingers and the end of a plastic mixing spoon to get into hard-to-reach areas.

After I cut the herb butter into coins, I inserted them under the skin. (See how much easier this is!?)

I also made small incisions in the skin between the leg and thigh so I could get butter coins in those places, too.

Don't worry if the skin rips a little. Try to be careful, but sometime it happens. Like that leg on the left up there. Oops.

Stuff some citrus and herbs into the body cavity, tuck the wings behind the body and tie the legs together. And drizzle the whole thing with avocado oil.

I put some celery, carrots, onion, fresh herbs, and orange halves in the bottom of the roasting pan with about 2 cups of water, too.

Roast the turkey breast side down at first

Now.... flip the whole thing over.

WHAT?

Yep. Do it.

Starting off the cooking process upside down lets the juices flow to the breast meat, which is where it needs to be. It's the area of the bird that usually dries out the most.

After an hour or so, flip it back over to finish cooking and make sure to baste it occasionally.

Ta-da! Check out that beautiful bird!

Making a dry brine turkey is so much easier than a wet brine. The recipe may look long and daunting, but it's really not hard! There's just a lot of explaining.

The gravy turned out FANTASTIC. Herb butters make the best gravy, I swear.

Smoking a Dry Brine Turkey using this Turkey Dry Brine Recipe

If you're into smoking, you can use the dry brining and herb butter techniques from this recipe and smoke your turkey instead of roasting it!

Follow the instructions in the recipe exactly up until you're ready to cook it, then preheat your smoker to 220F at high smoke.

If you have room in your smoker and two different grates, you can put the turkey directly on the top grate and a roasting pan on the bottom to catch any drippings. I recommend putting a quart of chicken broth in there, too, so the drippings don't burn.

Add a meat probe into the thickest part of the breast and let it roast until the internal temperature reaches 165F. Plan on roughly 30-40 minutes per pound.

Making Homemade Turkey Broth with this Turkey Dry Brine Recipe

Also, SAVE YOUR BONES!!

I got 2 gallons of turkey stock out of this lovely lady. You can use my Instant Pot Chicken Bone Broth recipe and make 2 batches of bones in a 6 qt Instant Pot.

Thanksgiving Side Dishes

We ate our turkey with some Instant Pot Cauliflower Puree with Garlic & Rosemary (But Instant Pot Garlic Mashed Potatoes would be delightful, too!), Roasted Shredded Brussels Sprouts, and Wassailed Cranberry Sauce. Gluten Free Cornbread Dressing is a fun one, too, and a staple in our family's Thanksgiving.

Here is a collection of our Favorite Thanksgiving Side Dish Recipes!

All right my friends. Go forth and make your dry brine turkey.

More Healthy Thanksgiving Recipes

I have a post with TWO Gluten-Free Thanksgiving Menus if you're looking for an entire dinner option! Or just want some ideas.

This post has my Favorite Thanksgiving Side Dishes

This post has my Low-Carb/Keto Thanksgiving Recipes

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Turkey Dry Brine Recipe

Yield: 1 12-15 pound turkey

Prep Time: 1 hour

Cook Time: 4 hours

Total Time: 5 hours

Here's how to make a dry brine turkey along with a flavorful orange-rosemary herb butter for good measure! It's so much easier than using an immersion brine -- no need to fill your stock pot and then hunt for a place to put it in your fridge.

Print

Ingredients

For the Turkey & Dry Brine:

Toggle ingredient group

• 1 12-14 pound Diestel Pasture-Raised Turkey
• 3 Tablespoons Kosher salt
• 2 Tablespoons coconut sugar (optional)
• 1 Tablespoon black pepper

For the Herb Butter:

Toggle ingredient group

• 1 cup (2 sticks) of softened salted butter (grass-fed, if possible)
• 2 medium naval oranges
• 1 large lemon
• ¼ cup chopped fresh rosemary, plus an extra sprig for the turkey cavity
• 1 Tablespoon chopped fresh thyme, plus an extra sprig for the turkey cavity
• 1 large shallot, peeled and chopped finely
• 4 large cloves of garlic, peeled and minced

For the Roasting Pan & Gravy:

Toggle ingredient group

• 1 small onion, quartered
• 2 stalks of celery, cut into large pieces
• 4 medium carrots, cut into large pieces
• Additional sprigs of fresh rosemary and thyme, plus more for garnish, if desired.
• 1 quart of chicken or turkey broth
• 2 Tablespoons tapioca or arrowroot starch
• 3 Tablespoons of butter or ghee
• Sea salt, if needed

Instructions

1. Remove the neck and giblets from the turkey. Wipe any moisture from the turkey with a paper towel. Place the turkey on a rimmed baking sheet or something for it to sit on while brining in the fridge.
2. In a small bowl, combine the Kosher salt, coconut sugar, and black pepper. Rub the mixture all over the skin of the bird. Wrap the bird in plastic wrap and chill for at least 3 days. At the beginning of the 3rd day, remove the plastic wrap and let the bird dry, uncovered, in the fridge for the last day of brining. This will make the skin crisp up nicely.
3. Make the herb butter by placing the soft butter in a bowl. Add the zest from both oranges and the lemon to the butter. Add the rest of the herb butter ingredients. Reserve the zested oranges and lemon for later use in the recipe. (You may want to cover them in plastic wrap, too, if it'll be more than a day before you cook the turkey.)
4. Mix the herb butter well, then transfer it to one side of a large piece of parchment paper. Fold the edge of the paper over the butter, an using your hands, form it into a log shape, rolling it up in the parchment and twisting the ends to seal. Chill until ready to use.
5. About an hour before you plan on roasting the turkey, remove it from the fridge. Wipe some of the excess brine from the skin with a paper towel. Do not rinse.
6. Use your fingers to loosen the skin from the meat around the breast area. You may need to use the end of a mixing spoon to detach the skin around the top of the breast if it's hard to reach with your fingers. Be careful not to pull too hard and tear the skin too badly. Do the same with the leg and thigh areas, making a small incision between the leg and the thigh to access both areas.
7. Insert the herb butter under the skin in the breast, leg, and thigh areas.
8. Pull out the reserved oranges and lemon. Slice them in half and put two halves along with two lemon halves and a couple of herb sprigs in the cavity of the chicken.  Put one orange half (reserve the last orange half for the gravy) in the bottom of the roasting pan. Add the onion, celery, carrots, herbs, and 2 cups of water. Place the roasting rack on top.
9. Tuck the wings behind the body and tie the legs together. Place the turkey, BREAST-SIDE DOWN (yes, upside down) on the roasting rack.
10. Preheat the oven to 425 degrees F and let the turkey sit at room temperature until the oven heats up. Roast on the bottom rack for 1 hour.
11. Reduce the oven temperature to 325 degrees. Flip the turkey over using heavy tongs and an oven mitt, so it is breast-side up. Baste, and continue to roast, basting every 20-30 minutes, until the internal temperature of the thickest part of the breast is 155-160 degrees. My 12.5 pound turkey was finished in about 2 hours and 15 minutes.
12. Remove the turkey from the oven and let it sit for at least 30 minutes before slicing so the juices don't run out all over.
13. To make the gravy, use a slotted spoon to fish out the vegetables and the orange half. Place the roasting pan (if it is stove-top safe) over medium heat. Whisk 2 cups of the broth with the tapioca starch and pour it into the gravy, whisking constantly. Cook until the gravy is bubbly and thickened slightly. Add the butter or ghee and stir until smooth. Taste, and add salt, if needed. Strain and keep warm until ready to serve.

Notes

1. Use Kosher salt instead of fine sea salt or other finely ground salt. Using fine salt may make the turkey overly salty.
2. You can make the herb butter several days in advance.
3. You can also smoke this turkey! Prep it exactly the same and then insert a temperature probe into the thickest part of the breast meat. You can either smoke the turkey at 220 deg F to cook it entirely or smoke it at that temp for 2-3 hours and then finish it off at 350 to get it done more quickly. Cook until the temperature probe reaches 160 deg F.

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The post Orange-Rosemary Herb Butter Turkey Dry Brine appeared first on Perry's Plate.

Roasting it at a high temp in a melt-your-face hot skillet and allowing it to rest just right gives you that gorgeous, crispy skin and tender, flavorful meat that will make your taste buds do a happy dance. It might seem counterintuitive for a roast chicken to have this much flavor because there are no special rubs, no brining, no smoking, but trust me. It slaps.

You will love this Zuni Cafe Chicken!

As a self-proclaimed chicken-roasting pro, I’m telling you: this method is the gold standard. So if you're looking for a roast chicken that not only looks impressive but also packs serious flavor and versatility, you’ve found your new go-to. Don’t say I didn’t warn you—it’s about to be your best friend in the kitchen

So what makes this roasted chicken recipe special? The technique, I think. The whole cooking process takes place in an oven-safe skillet. A little on the stove, but mostly in the oven. Plus it's fast... like an hour tops.

And the skin gets nice and crispy. I'm so not a chicken skin eater, but I almost ate it this time.

It's also adapted from the Zuni Cafe Cookbook. The Zuni Cafe is a famous, fancy-pants restaurant in San Francisco. I really wanted to go while we were living in the Bay Area, but alas... living on student loans & GI bill doesn't really leave room for $100 dinner dates.

Our little family gets by just eating half of a roasted chicken and the rest is saved for another night. (That won't last long, though. It seems our little ones are pretty carnivorous.)

I wrote a big ol' post all about how to roast a chicken! Click over to see my How To Roast a Chicken (the Easy Way!) tutorial!

Ingredients for Zuni Chicken Recipe

• Whole chicken - They’re usually 4-5 pounds.
• Kosher salt - The type of salt is important here. You’ll want a coarse salt for better flavored and seasoned chicken. Table salt doesn’t quite cut it here.
• Black pepper

How to Make Zuni Roast Chicken

1. Pat the chicken dry with paper towels.
2. Season the outside of the chicken liberally with salt and pepper.
3. Preheat the oven to 475°F.
4. Choose a 10-inch oven proof skillet (like cast iron, if you have it). Preheat the pan over medium heat on the stove.
5. Wipe the chicken dry and set it breast side up in the pan. It should sizzle. Place the chicken in the pan in the center of the oven and roast for 30 minutes.
6. Turn the bird over with a pair of sturdy tongs. Roast for another 10 to 20 minutes, depending on size.
7. Flip the chicken back over, breast-side up, to recrisp the breast skin, another 5 to 10 minutes. Or until the chicken has reached an internal temperature of about 160F.
8. Remove the chicken from the oven and turn off the heat. Lift the chicken from the roasting pan and set on a plate.
9. Allow to rest for at least 10-15 minutes, even if you have no other preparations to do. Cut the chicken into pieces, spread on the warm platter and serve.

How to Serve this Zuni Chicken Recipe

I love serving roast chickens with a salad, a pan of roasted vegetables, or some kind of grain side. Or a combination of them. Here are some things that would really delicious with this chicken!

Salad with Raspberry Vinaigrette + Lemon Herb Rice

Instant Pot Mashed Potatoes + Roasted Broccoli

Pesto Rice Salad

Sweet Kale Salad

SaveSave

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Zuni Cafe Roasted Chicken

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

This method of roasting a chicken makes the best, crispy skin! I also love using my cast iron pan because it transfers from the stove to the oven so easily.

Print

Ingredients

• 1 chicken, 2¾- to 3½ pounds
• 1 Tablespoon Kosher salt
• 1 teaspoon freshly cracked black pepper

Instructions

1. Place the chicken on a clean pan to use as a work surface. Remove and discard the bag of organs (unless you keep it for broth or another use.) Pat the chicken dry with paper towels.
2. Season the outside of the chicken liberally with salt and pepper. If you aren't cooking the chicken right away, cover loosely and store it in the fridge for up to 3 days.
3. About 45 minutes to 1 hour before serving, preheat the oven to 475°F.
4. Choose a 10-inch oven proof skillet (like cast iron, if you have it). Preheat the pan over medium heat on the stove.
5. Wipe the chicken dry and set it breast side up in the pan. (No you don't need any oil.) It should sizzle. Place the chicken in the pan in the center of the oven and roast for 30 minutes.
6. Turn the bird over with a pair of sturdy tongs. Roast for another 10 to 20 minutes, depending on size.
7. Flip the chicken back over, breast-side up, to recrisp the breast skin, another 5 to 10 minutes. Or until the chicken has reached an internal temperature of about 160F.
8. Remove the chicken from the oven and turn off the heat. Lift the chicken from the roasting pan and set on a plate.
9. Allow to rest for at least 10-15 minutes, even if you have no other preparations to do. Cut the chicken into pieces, spread on the warm platter and serve.

Notes

If you like, you can slide some fresh herb sprigs under the skin. Rosemary, thyme, and sage work deliciously here.

Recommended Products

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• 
  Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet – Signature Teardrop Handle - Use in the Oven, on the Stove, on the Grill, or Over a Campfire, Black

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 32Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 13mgSodium 639mgCarbohydrates 0gFiber 0gSugar 0gProtein 3g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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The post Zuni Cafe Roasted Chicken appeared first on Perry's Plate.

I’ll be honest – brining is a little fussy and takes up a LOT of refrigerator real estate. The good news is that it’s easy, and you can have the best chicken of your life every. single. time.

I’ll give you all my best tips and link to my favorite ways to cook a whole chicken below!

You need to try this Brine Recipe for Chicken!

I've heard a lot of things about the magical qualities of chicken brine. I wasn't too keen on the idea of soaking my meat in a salt and sugar solution (which is the base for most, if not all brine recipes), but I figured most of the salt and sugar probably stays in the solution. Right? Anyways, I wanted to see what all of the fuss was about.

A while ago I tried out a chicken brine recipe from America's Test Kitchen (which is usually a reliable source). The brine was a simple one of just sugar and salt and the recommended brining time was only 1-2 hours. I was skeptical and brined it for 5 and it still tasted as if I hadn't brined it. Womp, womp.

Then I saw this recipe on the Baltimore International College culinary school's website with all the additional spices, and thought I'd give brining another shot. I mean, I had just brined a whole chicken for the first time, and overcoming THAT mental gymnastics made it easier to do it again.

In addition to kosher salt, this chicken brine recipe has bay leaves, peppercorns, whole coriander seeds, whole allspice, and whole cloves. It definitely made the brine more interesting. You can totally use this as a turkey brine recipe, too! (Just double it.)

You can totally brine the whole chicken, but if wrangling a whole chicken freaks you out, just use chicken breasts or an assortment of chicken pieces. You also don't necessarily need to roast it in the oven. You can make fried chicken out of it as well. 

Chicken Brine Ingredients

• Sugar
• Coarse Kosher salt
• Whole black peppercorns
• Whole coriander seeds
• Whole cloves
• Whole allspice berries - these can be tricky to find. Use ½ teaspoon of ground allspice if you need to.
• Bay leaves
• A whole roaster chicken, of course

How to make Chicken Brine

1. Fill a large pot with 2 quarts of water. Add the sugar, salt, and spices.
2. Bring to a simmer and cook just until the sugar and salt is dissolved.
3. Remove from heat and add a quart of cold water. Let the mixture sit until cooled to room temperature.
4. Put the chicken in a very large pot or container that you can transport easily in and out of your fridge.
5. Pour the cooled brine over the chicken. Add more water until the chicken is totally submerged.
6. Brine, chilled, for at least 8 hours and up to 24 hours.
7. Remove the chicken from the brine, give it a quick rinse, and cook however you prefer.

Simple Chicken Brine Variations

• Use this brine for a turkey! You’ll want to double all of the ingredients and use a much bigger pot/container for brining.
• Add some citrus slices and fresh herbs to the brine if you like. Lemon, orange, rosemary, and thyme would work well here.

Brine Recipe Tips

I'm not a brining expert, but brining is very straightforward. There are a few things to keep in mind:

1. Make sure the brining liquid cools completely before you add the chicken to it. At the very least, it needs to be room temperature.
2. Brine that bird for at least 12 hours. This brine recipe is particularly strong, so any longer than 18 hours will make the meat too salty. Other brines might not have as much salt content and could go for 24 hours. 
3. After you remove the chicken from the brine, rinse some of the brine off so it doesn't end up too salty. 
4. Dry it with paper towels and let it sit for at least 30 minutes before you put it in the oven. Letting the skin dry out allows it to be more crispy in the oven. If you have time, stick it in the fridge overnight, uncovered, to let that skin dry out.
5. Use Kosher salt, like it says in the recipe. Table salt is more potent, if the two are measured equally (I mean, if you think about it, Kosher salt is coarser so you'd end up with more table salt if you measured them out the same.

I roasted the chicken on top of a bed of chopped onions, red potatoes, and sweet potatoes.

The result? THE most tender and juicy roasted chicken I've ever had. Hands down. I think the mistake in my first attempt was not brining the chicken long enough. The additional spices in this recipe added a lot of flavor as well.

This was also the first time I've roasted a chicken with two cooking temperatures (high heat at the beginning and moderate heat to finish it off). I'm not sure if the cooking method affected the taste and texture of the meat as well. This might call for a little experiment. :)

TIP: Try adding some flavored butter under the skin! My Garlic Herb Compound Butter is a great recipe with a sneaky little tip for getting more butter under the skin and less all over your hands.

This recipe is a wet brine, but have you ever tried a dry brine? It's actually less of a hassle since you don't have to find a big container to immerse the chicken and then have it take up 50% of your fridge. I did a dry brine turkey for Thanksgiving that would be amazing with a chicken as well! And there's an orange-rosemary butter that gets shoved under the skin before roasting. It's pretty fantastic. 

Simple Chicken Brine Recipe FAQs

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Simple Chicken Brine Recipe

Yield: Serves 6

If you're looking for the perfect chicken and turkey brine, this is it -- filled with lots of whole spices and herbs.

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Ingredients

• For the brine:
• 3 quarts water
• 1 cup sugar
• 1 cup coarse Kosher salt
• 1 tablespoon whole black peppercorns
• 1 tablespoon whole coriander seeds
• 1 tablespoons whole allspice berries
• 1⁄2 teaspoon whole cloves
• 3 bay leaves
• 1 whole 3-5 lb. chicken, "innerds" removed

Instructions

1. Bring all of the brine ingredients to a boil. Remove from heat and allow the brine to cool to at least room temperature before brining your meat. Add 1 quart (2 pounds) of ice cubes to speed up the cooling, if you like.
2. In a container large enough to hold the brine and the meat, submerge meat in the brine and allow it to brine, under refrigeration, for up to 18 hours. (I would recommend at least 8 hours.) If the meat floats, weigh it down with plastic wrapped weights. The meat must be completely surrounded with brine.
3. Remove the meat from the brine when time is up, ensuring all of the brine has drained from the chicken cavity, and dry with paper towels.. From this point, your meat can be smoked, roasted, cured, grill or broiled and still come out delicious every time.
4. To roast the chicken, preheat the oven to 450 degrees F.
5. Place the brined bird on a roasting rack in a roasting pan. Put the bird in the center of the oven and allow it to cook for 30 minutes or half of the cooking time (whichever is shorter).
6. When the time has elapsed, cover the bird in foil and reduce the oven to 350 degrees F. Roast for the remainder of the time, anywhere from 30-60 more minutes. When a meat thermometer inserted in the middle of the breast reads 165 degrees F, the bird is done. Check other parts of the chicken for doneness as well. Let the bird rest for at least 15 minutes before carving.

Brine yield: 1 gallon (can be diluted to 2 gallons and still be effective)

Notes

Nat's Notes:

1. If you can't find the whole spices, use ground.

2. Don't let it brine for longer than 18 hours or it will be too salty.

3. If you use regular table salt, reduce amount to ¾ cup.

4. You can also use this brine for pieces of chicken as well as turkeys. Simply adjust the recipe according to the size of your meat and the amount of brine you'll need.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Best Chicken Brine appeared first on Perry's Plate.

Got your chicken? I’ve got everything lined out step by step for you with lots of photos and tips. This may look like a long process, but prepping a chicken can be done in just 10 minutes of work. Yes, for real.

The secret to getting a lot of flavor incorporated into the bird (this works for turkeys too!) is letting sit in your fridge for several hours (or overnight) to dry out the skin and give that seasoning blend time to work its way into the meat. Scroll down and I’ll give you my best tips to ensure you end up with juicy breast meat, too.

What you'll need to make the Best Roast Chicken

• Kosher or Pink Himalayan Salt
• Coarse black pepper
• Whole chicken
• Avocado oil, or other neutral, heat-safe oil

What you need to prep a roast chicken

1. A pan to put the chicken on that will catch any juices. And will also fit nicely in your fridge. It won’t be the one you roast it on.
2. Kitchen scissors.
3. A plate or a garbage bowl for discarding the wrapping and other things.
4. A small bowl with salt and pepper measured out. 

How to Roast Chicken: The prep

Deep breath.

Like I said, getting the wrapping off is most of the battle.

1. Ok, time to cut. I like to make a small slit in the top and then run the scissors down either the front or back of the packaging.

2. Pull the wrapping away and grab that little juice-soaked pad and get rid of that, too.

Every time I see that thing I think, “chicken maxi pad.” Sorry, if you do, too, from now on.

3. Peek inside and see if there’s anything inside. Sometimes the neck will be shoved inside (check both openings). Usually there will be a little pouch full of the organs.

4. Set the organ pouch aside later in a ziptop bag and put it in your fridge or freezer for when you make broth. If you don’t plan on making broth or eating them, then throw them away.

5. Now put all of that salt and pepper on the chicken. Yes, all of it. It may seem like a lot, but it has to penetrate through skin. No, you don’t have to put it under the skin.

The best salt for Roast Whole Chicken

A note about salt — Kosher salt is actually the best salt to use for this. You can also use Himalayan Pink Salt, but I think Kosher salt seasons it more evenly.

In these photos I used the pink salt, but only because I forgot and didn’t realize it until my chicken was in the oven. *facepalm*

It’s fine though, because whole chickens are pretty resilient. Either salt will work. Just don’t use regular table salt or it will be too salty.

How to Roast a Chicken: Letting the chicken rest

Ok, here’s the deal…

As much as I’ve tried, it’s nearly impossible to pull a whole chicken out of the fridge, throw some seasonings on it, cook it immediately and have the flavor be stellar. 

No matter how much stuff I put under the skin or inside of it. Even if it’s in an Instant Pot. (Although an Instant Pot does a pretty decent job.)

The most important way to get flavor deep into the meat is TIME.

This chicken is going in to the fridge for several hours. UNCOVERED.

1. Time gives the salt time to work its way deep into the chicken and season it thoroughly.
2. Leaving it uncovered allows the skin to dry out completely which creates super crispy skin when it’s roasted.

You’ll need at least 5-6 hours, though. And you can leave it in there for up to 36 hours. (I did that once accidentally, and it worked out really well.)

Here's my rested chicken. Notice how the skin is more taught and thinner looking.

Ok, let's roast this lady.

Drizzle some oil over the chicken. I use avocado oil because it’s flavorless and has a high smoke point. You could also use light olive oil.

Best Roast Chicken Recipe Variations

Sometimes you could add a halved garlic clove or some fresh herb, sure.

BUT.

The point of this recipe is to simplify the process and get a chicken on the table in about an hour. Putting things in the cavity prolongs the cooking time and sometimes it doesn’t cook evenly because the heat can’t circulate as well. 

For now, just leave it empty. :)

If you want to get a little bougie, you could slide some Homemade Garlic Herb Butter under the skin! (Check that post for a sneaky tip that leaves more butter on the chicken instead of your hands.)

What kind of pan should I use to cook a chicken?

For the baking vessel I like something that isn’t too big because you risk burning pan juices if they’re spread really thin in a big roasting pan or cookie sheet. It’s OK to use a larger pan if you have some vegetables around the chicken, though.

I use a 9x13 glass Pyrex pan. (Well-loved as you can see, for the past 16 years.) 

I also put a rack in there — the one from my Instant Pot. This isn’t necessary, but I like to have the chicken up, out of the chicken juices and it helps the heat to circulate well, too.

Ok, now put the chicken on the rack. UPSIDE DOWN.

Breast-side down, that is. For now.

Roasting chickens breast-side down for the first part of cooking lets the juices collect in the breast area. It helps those areas not dry out as quickly.

Chicken breasts are usually the first to be dry because they have a lower fat content than the dark meat areas in a chicken.

Last thing — I put a cup or so of water in the pan. Just more insurance that my pot juices won’t burn.

Ok, take it for a ride in a 450 degree oven for about 30 minutes.

Take it out and flip it over so it’s breast-side up.

Using a pair of long, sturdy tongs is good for this.

Put it back in the oven for another 25-40 minutes, depending on the size of your chicken.

An instant-read thermometer should read 160 degrees in the deepest part of the breast meat. It'll continue to cook for a few minutes after you take it out of the oven, reaching the recommended 165 degrees on its own.

Take it out of the oven and let it rest for at least 10-15 minutes before you cut it. Otherwise all of those juices you worked so hard to contain will spill out all over the platter.

Ok, thoughts? I know this is a super long post, but it’s really an easy process. 

In a nutshell:

1. Cover chicken with salt and pepper. Let it sit in the fridge for 5-36 hours uncovered.
2. Cover with oil.
3. Roast, breast-side down for 30 minutes at 450 degrees.
4. Flip the chicken over and finish cooking for 25-40 minutes.

See? Not so bad, right?

There are a lot of reason why I like to roast chickens. Here are a few… 

Reasons to make the Best Roast Chicken ever

1. Whole chickens are more economical than buying single cuts, most of the time. Especially if you’re looking for pastured or organic chickens.
2. Cooking bone-in chicken has way more potential for amazing flavor over boneless/skinless cuts. This doesn’t mean your chicken won’t end up dry. That could still happen if you overcook it — at least the breast meat.
3. Your house will smell amazing.
4. You can also get 3-4 quarts of bone broth out of the carcass. And if you’re buying high quality chickens you can make high quality broth/stock for MUCH cheaper than buying it at the store. When I spend $12 on an organic chicken I figure I’m buying the chicken + almost a gallon of broth along with it.
5. You feel cheffy. And a little badass.

Any other questions? If you haven’t roasted your own chicken, have I convinced you to give it a try?

I hope so! 

One of my favorite things is to take a chicken from roasting it whole to making broth with the bones and then making soup out of the broth and leftover meat.

I literally did that when I created this post! I’ll have Instant Pot Chicken Bone Broth and The Best Instant Pot Chicken Soup recipes for you shortly!

What to serve with this chicken

We like to pair roasted chickens with a simple salad — like the Costco Sweet Kale Salad pictured above. (The one in the photo is the actual salad kid. #Christmasbreak). Or Homemade Caesar Salad.

Or Sweet Potato Fries or some other roasted vegetables that I put on the oven rack below the chicken. Parmesan Roasted Broccoli cooks super fast that way. (Put it in there during the last 20 minutes or so of cooking.)

Instant Pot Cilantro-Lime Rice or Coconut Rice is also tasty with roast chicken. 

That's the beauty of a roast chicken. So. Many. Options. for serving!

Psst... if you have a pellet grill or a smoker, try my Whole Smoked Chicken!

Best Roast Chicken Recipe FAQs

Do you need to rinse chicken?

Short answer: No.

Long answer: Older recipes suggest rinsing chickens, but modern food safety guidelines say not to anymore. Rinsing a chicken in your sink just spreads more bacteria around your kitchen. And anything that’s on the surface of the chicken is going to be cooked off into the oven anyway.

Do I need to tie the legs together when I roast a chicken?

Nope.

You can if you like, though. It looks nicer and it could potentially help the chicken cook more evenly, but I haven't noticed a difference. 99% of the time I don't.

Best Roast Chicken

Yield: Serve 6

Prep Time: 15 minutes

Cook Time: 1 hour

Additional Time: 5 hours

Total Time: 6 hours 15 minutes

After making roast chickens for over 10 years trying lots of different techniques, THIS one is the easiest. And the flavor is super stellar. PLUS, it's easy enough to make on a weeknight!

Print

Ingredients

• 1 Tablespoon Kosher or Pink Himalayan Salt
• 1 teaspoon coarse black pepper
• 1 4-5 pound whole chicken
• 3 Tablespoons avocado oil, or other neutral, heat-safe oil

Instructions

1. Measure the salt and pepper out into a small bowl. Place it on the counter where you’ll be working along with a small pan or platter to place the chicken on, another plate or garbage bowl to discard things, and a pair of kitchen scissors.
2. Cut the outer wrapping off the chicken and discard it into the garbage bowl. Pull out any organ pouches neck pieces from the chicken cavity and set them in the garbage bowl for now. If your chicken doesn’t have these, don’t freak out. If you plan on making broth later, put the neck pieces and organ pouch in a ziptop pouch and into the fridge or freezer.
3. Cover the whole chicken with all of the salt and pepper.
4. Put the chicken, uncovered, in the refrigerator for at least 5 hours, up to 36 hours.
5. When you’re ready to cook the chicken, preheat your oven to 450 degrees. Take your chicken out when you turn the oven on to give it time to warm up a bit.
6. Drizzle the oil over the chicken.
   Pull out your baking pan of choice. I use a 9x13” Pyrex baking dish with the rack from my Instant Pot inside. The rack is optional.
7. Put your chicken in the pan (on the wire rack, if using), BREAST-SIDE DOWN.
8. Roast for 30 minutes. Flip the chicken over, so it’s BREAST-SIDE UP.
9. Roast for another 25-40 minutes or until an instant-read thermometer reads 160 in the deepest part of the breast area.
10. Take the chicken out of the oven and let it rest for 10-15 minutes before slicing.
    Slice and serve.

This post contains Amazon affiliate links. Purchases made by using these links don’t cost you any extra and helps to keep my content free.

The post How to Roast Chicken The Easy Way appeared first on Perry's Plate.