Wedding Vow Chicken
My husband once penned his own wedding vows within which he wrote: "You asked me once when I fell in love with you, and I never answered you. Well, I'm going to today: it was after that first roasted chicken"! He still loves it (and me) just as much today. Here it is!
My husband once penned his own wedding vows within which he wrote: "You asked me once when I fell in love with you, and I never answered you. Well, I'm going to today: it was after that first roasted chicken"! He still loves it (and me) just as much today. Here it is!
- Carbohydrate 24.54925 g
- Cholesterol 1097.2925 mg
- Fat 285.065925 g
- Fiber 3.99200009346008 g
- Protein 232.655975 g
- Saturated Fat 93.50338 g
- Serving Size 1 1 Serving (2471g)
- Sodium 43126.71 mg
- Sugar 20.5572499065399 g
- Trans Fat 21.133945 g
- Calories 3637 calories
Step-by-step
- Start by brining your roaster, pour the Kosher Salt in the bottom of a large bowl or pan. (Should be big enough to submerge your chicken.)
- Pour a bit of hot, hot water over the salt until it dissolves and fill the rest of the pan about 3/4 full with cool water.
- Add the chicken to the water, and put it in fridge for 3-6 hours.
- After the chicken has brined in the salt water, take it out and pat it down with some paper towel.
- Rub it down with Olive Oil and then with the Herbs de Provence.
- Stuff the cavity with the onions chopped in half and the garlic cloves.
- Place one pad or tablespoon of butter in the 4 corners of the pan, you can also place one on top of the chicken if you want some extra flavor.
- Cook on 350 for 20 mins. per pound. (I use a speed bake button on my oven, which is convection timing, so it's hot and fast, you may have to test for more time or a slightly higher temperature.)
- The chicken is done with the plastic button pops. or it is 180 degrees with a meat thermometer. The meat will fall off the bone!
As a seasoned traveler and lover of all things culinary, I stumbled upon a recipe that has become a cherished staple in my kitchen: Wedding Vow Chicken. Its origins lie in a tender love story that bloomed amidst the intoxicating aroma of roasted chicken. Inspired by this heartfelt tale, I decided to embark on a culinary journey to recreate this dish that had captured hearts and taste buds alike.
Upon donning my apron and gathering my ingredients, I realized the simplicity and elegance of this recipe. Its preparation requires no extraordinary culinary skills, making it accessible to home cooks of all levels. The process commences with carefully placing the roaster chicken in a salt water bath, allowing it to soak in the savory flavors for several hours. This brining technique ensures that the chicken remains moist and succulent throughout the cooking process.
