This time, I'm going to reveal the secret to making ultra-juicy roasted chicken by doubling the meat juice.
Normally, many people marinate the chicken and then place it directly into the oven for roasting. There's no right or wrong in this approach, but the meat juices in the chicken will evaporate and leak out during the roasting time. This time, BigBoy is going to share a very simple trick that requires no extra effort, yet will make your roast chicken twice as juicy as usual.
To roast chicken with maximum juiciness, all you need is a dish of water and a good amount of salt. Here's how you do it: gently heat the water, add salt until it dissolves, then let it cool completely. Submerge your meat in this saltwater brine for at least 6 hours, up to 24 hours for best results. This method ensures that your cooked meat retains more moisture and juices than if it weren't brined.
Brining is widely popular abroad, and during my time as a chef in Australia, six out of ten restaurants used this technique. The principle behind it is straightforward: all meats have muscle fibers filled with proteins. During cooking, these proteins contract the muscle fibers, squeezing out moisture in the process.
Salt dissolves these proteins between the muscle fibers, turning them from solid to liquid, which reduces their contracting ability. This is why meats brined in saltwater end up with significantly more juices—they retain moisture better and stay tender.
As for the ratio of salt to water, it's typically around 3-5%. At 3%, salt starts to dissolve some of the proteins between muscle fibers, while higher salt concentrations dissolve more, resulting in more tender meat. For this recipe, I used a 4% salt ratio, which means adding 40 grams of salt per liter of water. This proportion effectively breaks down muscle fibers without making the meat too salty, making it an ideal balance.
Can other seasonings be added besides salt and water?
Yes. In addition to salt and water, you can add other seasonings according to your preference to the brine. For this recipe, I also added brown sugar, which helps in achieving caramelisation of the chicken skin, making it crispier when baked. I also included lemon, black pepper, garlic, apple, and rosemary in my brine. You can also add other spices like ginger, cinnamon, bay leaves, and more.
In addition to brining, another factor for juicy roasted chicken is the baking temperature. This time, I used a low and slow roasting method, starting at 130°C for 1 hour and 30 minutes to retain the juices within the meat. Then, I increased the temperature to 200°C for an additional 20 minutes to crisp up the skin. This simple method for apple-roasted chicken yields remarkable results; not only is the chicken juicy, but the apples also absorb the essence of the chicken, making them delicious. Friends who enjoy roasted chicken should definitely give it a try!
Ingredients
Chicken | 1 Whole (about 1KG) |
|---|---|
Apple | 3 bulbs |
Lemon | 1 bulb |
Rosemary | 1 sprig |
Water | 3 L |
Salt | 120g |
Raw Sugar | 60g |
Black Peppercorn | 3g |
Unsalted Butter | 15g |
Steps
1.
Cut apples into chunks, remove seeds; cut lemon into wedges; peel garlic; wash the chicken.
2.
Heat 1 liter of water in a medium pot, add salt, brown sugar, and whole black peppercorns. Heat until the salt and sugar dissolve, then remove from heat.
3.
Pour the saltwater into a large bowl, add apples, lemon, garlic, and thyme. Add 2 liters of room temperature water, stir gently, and let it cool to at least lukewarm or completely cool.
4.
Once the brine has cooled, place the chicken into the brine, cover, and refrigerate for at least 6 hours, up to 24 hours.
5.
After brining, remove the chicken and pat dry with kitchen paper towels. Reserve the fruits and herbs from the brine.
6.
Stuff the fruits and herbs into the cavity of the chicken, and seal the cavity with toothpicks.
7.
Preheat the oven to 130°C (265°F). Line a baking tray with foil and place a rack on top. Put the chicken on the rack, spread evenly with butter, and place in the oven. Roast for 1 hour and 45 minutes.
8.
After 1 hour, open the oven and baste the chicken with butter again. Continue roasting for the remaining time.
9.
After roasting for 1 hour and 30 minutes, increase the oven temperature to 200°C (390°F). Roast for an additional 20 minutes or until the skin is crispy.
Comments