Brined Roast Chicken with Wine Jus

Brined Roast Chicken with Wine Jus

1 cup kosher salt – or 1/2 cup iodized or plain salt
1 quart hot water
3 quarts cold water
1 6-1/2-pound whole chicken
Giblets reserved for another use
2 tablespoons unsalted butter at room temperature
fresh ground black pepper or to taste
4 sprigs fresh thyme
4 springs fresh rosemary sprigs
1 small yellow onion coarsely chopped
1 small carrot coarsely chopped
1 small celery stalk coarsely chopped

For the wine jus:
1/2 cup white wine, crisp, dry white wine, such as Sauvignon Blanc
1 cup chicken stock
1 tablespoon unsalted butter chilled
salt or to taste
fresh ground black pepper or to taste
.
In a plastic container or stainless-steel bowl large enough to hold the
chicken, stir and dissolve the salt in the hot water. Add the cold water and
stir. Rinse the chicken, then submerge it in the brine. Cover and
refrigerate for 1 to 4 hours, the longer the better.

Preheat an oven to 400°F.

Remove the chicken from the brine and pat dry with paper towels. Rub with
the butter and season inside and out with pepper. Place the thyme and
rosemary sprigs in the cavity.

Place the chicken on its side on a V-shaped rack in a roasting pan. Roast
for 30 minutes. Turn the chicken on its other side and roast for 30 minutes
more. Turn the chicken on its back and place the onion, carrot and celery in
the cavity. Roast until an instant-read thermometer inserted into the
thickest part of the thigh, away from the bone, registers 170°F, about 45
minutes more. Pour the juices from the chicken cavity into the pan and
transfer the chicken to a warmed platter. Cover loosely with aluminum foil
and let rest for 10 to 15 minutes.

Meanwhile, make the wine jus. Strain the cooking juices into a bowl. Skim
off any visible fat from the surface and pour the juices back into the
roasting pan. Set the pan on 2 burners over medium-high heat. Add the wine
and boil until reduced by half, about 1 minute. Add the stock and boil until
the liquid is reduced to 1/2 cup, about 6 minutes. Remove from the heat and
whisk in the butter. Season with salt and pepper. Pour the jus into a
sauceboat.

Carve the chicken and serve hot with the wine jus.

Description: "Brining poultry and meats before roasting is an age-old
technique that adds moisture and enhances taste. Despite the saltiness of
the brine, the result is not an overly salty bird but rather increased
juiciness and a fuller flavor.

Serves 8