Sunday Roast Chicken

Feb 28, 2016September 17, 20200 48
We Believe In Home Cooks
by in Dinner

Time:

8 hrs. +

Rating

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Ingredients

1 whole fryer, rinsed and patted dry
1 Tablespoon kosher salt
1 oz Shiitake Shroom Blend**
Roasted Chile Avocado Oil

There’s nothing better than Sunday Roast Chicken with its juicy interior and crispy exterior. The method we turn to for the best results is the Zuni Cafe method. This simple technique is also known as dry brining and works well on Whole Roast Chicken or pieces. We love this method for Chicken Legs! In this recipe, we used our savory Shiitake Shroom Blend and Roasted Chile Avocado Oil (wow and wow,) but any blend will yield delicious results.

Our Shiitake Shroom Blend is salt free. Note that the action of the dry brining process requires salt. Add 1 Tbl to our salt free blends for dry brining. Our salted blends contain sufficient salt to brine on their own.

Check out our vast selection of salted and salt free Blends.  Or grab our Dry Brine for classic flavor–a must for Thanksgiving Turkey!

Instructions

1.Sprinkle the chicken inside and out with the Shiitake Shroom Blend and Salt. Use the entire Tablespoon. Place the chicken on a rack fitted over a sheet pan. Place it, uncovered, on the lowest shelf of the refrigerator for 8-24 hours and allow the to dry in the chilled air of the refrigerator.
2.Remove from the refrigerator and allow to come to room temp. Rub with the Avocado Oil.
3.Roast in a preheated 400°F oven for 50 minutes to 1 hour and 15 minutes- or until the juices run clear when pierced between the leg and thigh.
4.Allow to rest and then carve.
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