Brined and Roast Chicken with Garlic Butter

Brining the chicken allows the salt and sugar to penetrate the flesh of the chicken and encourages even browning when roasted. It takes time, but it is mostly inactive time, so give it a shot. 

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1 whole chicken
1/4 cup brown sugar
2 T kosher salt
2 cups water
1 tsp chili flakes or 2 jalapenos
4 oz butter
1 tsp salt
2 heads garlic
5 sprigs sage


  1. Heat the water to a boil and then dissolve the sugar, salt and chili flakes in the hot water and allow to cool
  2. Joint the chicken into 6 pieces and the wings reserving the unused bones for stock later on
  3. When the brine is cool, pour it over the chicken and refrigerate for minimum 8 hours (I usually brine for a couple of days)
  4. Allow the butter to soften at room temperature
  5. Mince the garlic and sage
  6. Paddle the butter, salt, garlic, and sage together 
  7. Roast the chicken at 425F until the chicken is cooked through
  8. When chicken is done, toss with half the garlic butter allowing the butter to melt
  9. Serve the chicken with the additional garlic butter on the side if guests want more