2 cups (1 jar) Traditional Brining Blend
1 chicken (3-5 pounds)
2 cups boiling water
3 cups ice cubes
3 quarts cold water
2 tablespoons unsalted butter, softened
2 tablespoons olive oil
1 pound small potatoes
2 lemons, halved
1. In a large pot bring 2 cups of water to boil. Stir in the Traditional Brining Blend. Stir until salt and sugar has dissolved.
2. Add ice cubes to the brined water and stir until melted. Add mixture to a large container. Then stir in 3 quarts of cold water. The water temperature should be 45°F or colder.
3. Add in the chicken. Add more water if needed to completely cover the chicken. Refrigerate for 6-10 hours.
4. Preheat the oven to 400°F.
5. Remove the pork chops from brine and pat dry. Do not rinse! Let the chicken rest for 1 hour before cooking.
6. Rub chicken with the butter inside and out. Place the chicken on a rack in a roasting pan. Toss the potatoes with the olive oil. Add them to the roasting pan with the lemon halves.
6. Roast for 1 to 2 hours, or until a thermometer inserted in the chicken thigh reads 160ºF. Check temperature at ¾ cooking time as brined meat cooks faster than unbrined meat.
7. Remove the chicken from the pan, place on the cutting surface and cover tightly with foil for 20 minutes before carving. Squeeze lemon into the pan and whisk to combine with pan juices. Spoon over chicken and potatoes.