How To Brine And Roast A Whole Chicken - Cooking Tips : How To Brine A Whole Chicken w/ Jeff Hyatt.

It's all about chicken this week. Watch as Chef Jeff Hyatt shows you step by step how to brine and roast a whole chicken. Cool tips and tricks that you just won't want to miss.
The White Apron Catering was established by Charlie Crawford.
Whether your event is large or small, casual or formal, White Apron is committed to making your unique event the best that you or your guests have ever attended.
Owner, Charlie Crawford along with talented Executive Chef Jeff Hyatt, and each and every one of our experienced team is dedicated to one thing: Excellence. Excellence in the product we create and excellence in the service we provide.
How to brine and roast a whole chicken - how to brine and roast a whole chicken to make pulled chicken!.
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Posts about Roasting (Culinary Technique) written by charlesbunting33 Learn more about how to brine a chicken - Next, soak wood chips in water for an hour to two but no longer than two hours Read page 3 of the How to cook a chicken breast discussion from the Chowhound Home Cooking, Chicken food community
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Learn Thomas Keller's secrets for how to cook a whole chicken, including how to roast it, how to cook it in a slow cooker, and how to grill a whole bird

[@homesetup506]

You’re still helping people a decade later. Thanks, Chef!

[@lorvin5673]

I used exact measurements he shows. I did an overnight soak. I took the bird out and put it straight on my Weber grill with the Weber side trays for the charcoal (indirect heat). I ran the grill at 400 degrees for one hour and that chicken was totally awesome. Moist and packed with flavor...

[@shineeloveroverload]

1/2 cup kosher salt, 3/4 cup brown sugar, 1/4 apple cider vinegar, galon of water, spices and black pepper.

[@BeyondTheMind007]

*herbs

[@mandymutambirwa1290]

Woow woow wooow. I’m not one for commenting but this recipeeeee is beyond awesome. So l kinda tweaked the recipee by adding 1/4 of distilled vinegar and1/4 of white wine because l didn’t have white wine vinegar. I also added 2 whole lemons quartered and l lime quartered as well. Put all these ingredients in a put and cover them with 1/3 of the water and warm to just boiling point to enable the spices and herbs to come alive. Stir everything until salt and sugar has dissolved, then pour mixture into the remaining water. Make sure the brine is cold before adding the chicken. Before roasting a Pat dried my chicken and bushed it with salted butter. Pre heat oven to 220 degrees and once hot l lowered the temp to 180 degrees and cooked till done. The flavour and the taste is absolutely to die for. Since using this recipee I’ve never had to roast chicken before brining it. Thank you CHEF.xxxx Ps; add your favourite herbs like provance, parsley, rosemary, thyme, bay leaves. Black pepper corn , garlic as per your taste. I always mix and try the flavours and never have l been disappointed .

[@BigstickNick]

so if you had white wine vinegar, would you just use that? pickle juice also works.

[@diamondeagle1522]

Wow!!! Chef Jeff, I never saw anyone wrap the legs like you showed us here...YOU my friend have taught me well .... thank you!!! :-) much better than using string... Amen!

[@HomeProCook]

Thanks for watching. Glad we could help!

[@chromewench1595]

New subscriber! I'm doing this and throwing it the airfryer tonight. I substituted lemon juice for lemon pepper chicken. Wish me luck!

[@HusseinHussein-gc3ju]

finally, a chef that knows how to cook

[@bigronvfr750]

Great tip cutting holes in the skin to push legs through 👍

[@valenachristopher3596]

Yes great cooking tip

[@cluffn3847]

Great video, I checked out some of your other videos and they are really good quality and it baffles me you don't have more subscribers. Keep it up guys nice job.

[@VedicDesi]

this is about and simple and perfect as it gets, nice work!

[@missmeka9809]

Thank you for sharing this brine recipe

[@gabrielamaya2964]

I actually started to add garlic dill pickle juice to my regular brine ~2cups per gallon if I remove half of the salt and vinegar. Game changer.

[@skyeblues435]

Great job! Stress-free teaching and you made it so easy to understand. I can't wait to try it.

[@ballripper6148]

Do you think white wine vinegar will work?

[@HomeProCook]

Yes

[@Whey2lovely]

Wow thanks I am cooking baked chicken on tomorrow; this will certainly help.

[@theallenteam4844]

Yummy! Comfort food at its finest.

[@yoshimusmaximus3473]

Very cool leg binding technique

[@jessicagraves8466]

Very helpful.

[@lauralowrance7577]

Thank you

[@VelezBiH]

Great brine i have used it few times and chicken comes out great.

[@frankielewis2751]

Thank you chef

[@Sawatter1974]

Hi Chef, great video thank you! How much Herb de Provence did you use in the brine?

[@bin1127]

" ummm I'm just totally winging this. and a 1/2 cup of vodka...for me."

[@marceloloayza4273]

I wasnt a believer till I tried it, SOOOO juicy and no, it does not come out sweet. Thank you!

[@geraldinepark1431]

I was just wondering if you rested the chicken when you took it out of the oven before you carved it. I was disappointed that you didn’t show the juiciness of the breast meat that brining produces. I wanted to see how it looked inside. I have just bought an air fryer which roasts on convection heat so I thought brining the bird first would be a really good idea. You didn’t mention whether the temperature you roasted the bird at was on a convection setting. Just a few post demonstration queries. Thank you though. It was informative. Loved how spotlessly clean your kitchen is too. Ive eaten in restaurants where the kitchens should quite frankly be condemned.

[@nateharger]

Putting the leg through the skin hole is GENIUS

[@voncilehughes1545]

I cooked one and it is the best taste 😋

[@eyeonart6865]

Tried this. Wonderful. No sweet, just juicy.

[@HomeProCook]

We thank you for watching our video. We are happy that it worked for you.

[@arman2339]

You said the chicken was in the fridge for 3 hours, but the clock on your wall tells me it was 10 minutes. Ha ha!

[@Shystichu]

+Arman K lmao nice catch, it was more like 5 mins hahah.

[@PaulH1971]

LOL. And another minute to roast it. Me thinks it was a different chicken. Well spotted!

[@HomeProCook]

We used more than one chicken to make the video. Good catch!

[@bbsprks75]

@@HomeProCook two years later 😂

[@HomeProCook]

"Magic of television." We are a very busy kitchen and due to time constraints and to shorten the time require to film any one video we usually prepare multiple versions of the dish.

[@rosalvazamora3772]

Thankyou! Gracias.

[@HomeProCook]

You're Welcome

[@lovedog49507]

Will the chicken have a sweet taste to it because of the brown sugar ?

[@worddunlap]

I've found placing the bird in the brine with the breast down is best. The backbone gets plenty of brine and if not then nobody gives a darn. Then you don't have A BIG MESS with extra crap to wash and a lower risk of cross contaminating everything...

[@maisondav1d]

Wont the meat get sweet from the sugar?

[@Fatmanstan606]

I don’t know why, but I instantly liked this guy

[@NAConen]

It’s because he’s a dude and you’re a dude.

[@vick421a]

THANK YOU. CHICKEN WAS GOOD AND JUICY

[@HomeProCook]

We thank you for watching our video. We are happy that it worked for you.

[@ryadaj2220]

Great video. If I'm brining two chickens at once, should I double the brine ingredients?

[@HomeProCook]

Yes

[@cameronempey8350]

I’m trying to become a better cook well shit to honest I don’t know how to cook so I’m learning but I think I can do this ha

[@cambanicholas6599]

hello from ph csn you tell what is the ingredients?

[@jamesgrey13]

I want to brine it up, then batter and fry it! :D

[@BlakeBake]

I plan to slow cook or pressure cook this after the 12 hours of marinating. Any reason I can't use a cup or two of the leftover marinade for the liquid instead of regular water/bone broth like usual?

[@jiyefuuu]

dude thats mixed with raw chicken overnight

[@colorwheal]

@@jiyefuuu A pressure cooker (or any cooking up to 165 deg) gets it plenty hot to kill any pathogens. Remember the chicken itself was raw to begin with also.

[@fiafernandes8057]

Chef you put the container on top the board where you put the raw chicken then you put the container in the fridge, I didn’t see you clean the board. So now it’s cross contaminated because I don’t know if you cleaned the bottom of the brining container??? Please clarify!

[@southpoleelvs]

Using this brine for my smoked BBQ chicken recipe!

[@gpfire146]

👍

[@shaahryashawab7061]

Lol. He said, til tomorrow! 3hrs later, whelp, it's tomorrow and here's our chicken. Btw, phone was ringing, might wanna answer that. Ijp,, thanks for this video.

[@conishkee]

6/13/23: With all due respect, and I don't mean to offend, but I realize that various cooks have their own way of doing things, but there is NO WAY I would use just that brine alone and call it a day. I would HAVE to use additional seasonings, such as garlic, and plenty of it for a whole chicken, onion powder, cilantro and parsley flakes, and a slathering of butter just before it's almost done to give it that golden brown color. I could go on and on, but just this brine alone, forget about it. You should taste my bird. You would lick your fingers down to the bone it's so good.

[@ballripper6148]

Will white wine vinegar work just as well?

[@HomeProCook]

Yes, it will.

[@mightyryan1456]

What was that on seasoning call something province?

[@HomeProCook]

That seasoning blend is an herb d' Provence.

[@trungtractrungnhi2316]

Ryan, I just ordered the Herb of Province from Amazon. 3.5 ounces for $8.xx.

[@LaFanfanTulipe]

To have a well-roasted chicken, it's better to raise the temperature to 500 degrees Fahrenheit and have the chicken quartered in half. It works beautifully! It comes out dark golden and juicy.

[@pyrofful]

You should make a cooking channel.

[@davidcool5189]

"quartered in half" mkay

[@kylegaines1268]

No seasoning?

[@alandrummond5890]

I'm gonna do this but smoke it slow and low.. any tips?

[@Bill-N-Carolina]

I wouldn’t. The meat would be fine, but the skin would be rubbery or leathery. Add some smoke wood while you cook it at 325 and you’ll thank me later.

[@richarddaley207]

But can you, reuse the brine and if so how many times..ty sir

[@HomeProCook]

We do not. Thanks for the question.

[@teknashend]

How come you didnt boil the brine and let it cool before submerging the chicken in there??

[@germainecalliste4570]

That’s another option.

[@richarddaley207]

Can you reuse the brine? If so how many time

[@HomeProCook]

We do not reuse the brine.

[@australia7527]

Is it F. Or C

[@Lemurai]

We all float down here...

[@Daniel.sh.]

Why not using oil?

[@Zain-hh6gt]

Hmmm

[@Keenbeaver]

"But where's the bloody seasonings" - Chef Ramsey

[@joanncarinal2561]

I was looking too😂

[@sharonannemail]

Herbes de Provence is a mixture of dried herbs and spices, which traditionally includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf. Brining opens up the cell structure of the meat which allows the brine "marinade" to penetrate clear through the meat.

[@SP-mp6jz]

Are you ignorant? The brine gives the flavor through the osmosis process.

[@wynastefanik4045]

Never mind "where's the seasoning"....how about where's the audio!

[@molley3268]

@@sharonannemail BUT he mentions"salt,sugar,spices" at one point ...

[@rickmunroe1955]

Nice video thanks.

[@LaFanfanTulipe]

You need to cook the chicken at 500 degrees Fahrenheit to have a crispy and juicy chicken that is brined previously. It works.

[@estherjurado7351]

For how long do I roast the bird? Thank you

[@witra88]

What about the leftover water?

[@HomeProCook]

Dispose of the brine.

[@fadialtaany9121]

How many grams of salt and how many liters of water

[@pyrofful]

IDK. Since he didn't respond yet you can use the Google measurement calculator. I use it all the time to figure out the whole EU measurement recipes to make them into something I can do in the USA. Try Google and have it convert it for you

[@gordothirsty4289]

Great video! I was wondering if it would be fine to leave it in that brine for 24 hours

[@HomeProCook]

Yes, but I rinse it in/out before cooking

[@chefantoniowooten6779]

No seasoning 🧂 bro

[@dilosumx]

After brining the chicken can I marinate or would that be pointless?

[@pyrofful]

Pointless I think. There is a video that showed with green dye that brineing goes deeper in the meat. All his brine is was salt sugar and water.....the pepper and other stuff was for flavor. What you would do is add the same amount of sugar and salt but then add you seasoning you would add to marinate it. Just increase the amount to make up for the diluted amount since there might be more water than your use to. Anything besides salt sugar and water are just for flavoring so adjust that to how you would like it to be seasoned

[@ryeshy8656]

At 4:24/4:26 I think I can hear the cameraman breathing like he has Covid or hard snots up his nose lol

[@eli-qt9ve]

Idk bout 350 for 45 minutes maybe an hour but 45 seems to short let alone he ain't even cut it open so little skeptical

[@Riggpoppa]

"...and that's ready to go in the oven" say what now?

[@eg2580]

2:40 going to put the chicken in overnight. 2:50 confirms that the chicken was in for 3 hours. Clock in the background goes from 10 past 12 to quarter past.

[@eg2580]

4:50 chicken goes into the oven and clock reads 20 past 12 then comes back cooked at 23 minutes past 12.

[@PinHeadThePopeOfHell]

Are you a moron? Do you understand how cooking videos are made? They already have one prepped from the day before the video brined and ready. That's how cooking videos work due to time constraints. Smarten up🤡

[@Whey2lovely]

love the name "White Apron"

[@madraven07]

Il a utilisé les herbes de Provence

[@ashanairdragon3]

Americans love unseasoned chicken don't they

[@imaashman]

Apparently 3 hours passed, the clock shows just 5mins or so =P Great recipe though

[@HomeProCook]

We thank you for watching our video. We used more than one chicken. We are happy that it worked for you.

[@pyrofful]

I was watching the clock to! Rofl

[@jonmantooth5804]

should you season it after you brine?

[@HomeProCook]

I don't typically season the chicken after the brine.

[@Kevinsf]

Chef Jeff, you are as delicious as the chicken. :-)

[@pyrofful]

😲😵😝😝😝😝😝😝😝😝

[@kevinmullins4919]

I brine all my pork and poultry but the brined chicken skin never gets crispy.

[@Rob-fc9wg]

Rub with oil before roasting.

[@kevinmullins4919]

@@Rob-fc9wg Thanks I'll try it.

[@kosta8554]

Out of the oven?? He moved the chicken and then the pan with his hands!

[@hulkamania5071]

cant hear you

[@R0AM3Rful]

Thats a lot of potential contamination to just wipe your hand on a dry towel, basic food safety to always wash hands when dealing with chicken I thought?

[@wandaarnt234]

Watching this 2024 Thank You 🙏🎚🇺🇸🇮🇱 John 3:16.

[@robholland290]

“3 hours later”... you forgot you’ve got a clock in shot showing it was a 3 minute brine 😉

[@HomeProCook]

We did one ahead of time for the video.

[@Finn959]

White Apron Catering lol

[@cheryllynn7816]

For the life of me I couldn’t catch the spices you used?

[@HomeProCook]

Hey Cheryl! Thanks for the question. The spice that I used in this one was herbes de provence, just because I like the blend. There's also the salt, brown sugar, cider vinegar and some cracked pepper. Enjoy!

[@calvinspiff4348]

Tons of raw chicken juice on the bottom of that container...

[@patricbrown8721]

45 mins for a whole chicken????

[@calliereisch3417]

Ummmmm, maybe NOT roast to 170*...try 160, cover, rest 20min. Let's not forget about carry over cooking,Folks!!

[@nilnil7325]

His suggested oven temperature is 350F. The internal temperature of the chicken should be at least 165F (to ensure its safe to eat), however the texture of the chicken can still be a little "raw like" at that internal temperature, even though you can safely eat it. I prefer to cook my chicken to an internal temperature of around 170F also since it improves the texture :)

[@dalisingh8173]

Degrees not Farenheit

[@kellyvoelkel8442]

Good video, need to check up on your safe food handling info. Wiping your raw chicken hands on a towel does not suffice as clean and sterile

[@SOffenbach]

Phones ringing...

[@alexbourg4165]

This dude just touched raw chicken... and then EVERYTHING else, without first washing his hands... I'm definitely not going to his house for dinner. I really love his technique for crossing the legs together!

[@PinHeadThePopeOfHell]

Live with it

[@orellaminx3530]

5:25 Put into the oven way too wet, hardly any color and sure to be soggy skin.

[@jimbop4499]

Crispy???? lol

[@toomanynarcissistshere2102]

Bet he won't go near a deep-fryer anymore. :-(

[@thanhcabral4743]

Holy smokes! Talk about cross contamination of raw chicken everywhere.

[@CurtisCT]

What? No seasoning? That's gotta taste really bland.

[@AnthonyHernandez-yp4jd]

You don't know what a brine is do you?

[@dameoftruth4022]

That chicken looked anemic.

[@spongechuck14]

nah it's probably just not a commercial large-scale production chicken, meaning no marigold pedals in the feed to give it that yellow color we're used to at the supermarket

[@conishkee]

Yes, yes, and YESSSS!! It looked undercooked and without a sufficient amount of seasonings. I'm Puerto Rican and we know how to season meats...PERIOD!

[@teddingtonbear3265]

Chicken was there for less than 5 minutes 2:39 - 2:46 - And WTF? He cooked the chicken in less than 2 minutes! 4:52

[@HomeProCook]

"Magic of television." We are a very busy kitchen and due to time constraints and to shorten the time require to film any one video we usually prepare multiple versions of the dish.

[@mrcoz1764]

Some people are really stupid

[@littlered786]

Where are all the spices? That's a bland chicken...

[@eyeonart6865]

herbs, you did not say amount. if your showing how you need to give All amounts!

[@pyrofful]

It's comment with cooking shows. It's either to make you look it up online (like Rachel Ray, ect) or to keep it a secret. It's verry common on cooking shows to leave our one or more measurements

[@KOOZN]

You said you "brine it for at 2-3 hours but over night is better". Then, agter you put the lid on you said you were " going to put it back in the cooler for.. tell tomorrow". After which you took it and said "it was in there for a good there hours or so". I'm concerned about these kinds of info videos! Time marinating effects the taste and quality immensely!! There is a huge difference between 2-3 hours and overnight! Just sayin...

[@thegreatestmantoevrwlkthep9986]

Stfu ...

[@haroldmayendisa4484]

My dear chef u only brined dat chicken for a good long 5 minutes 🙈😂🙈

[@pyrofful]

He has one already done lol. I saw the same thing

[@weknowhisvoice9296]

Trust in Jesus he died for your sins, believe the gospel. Repent!!! If you do sin confess your sins, ask him to help you overcome your sins he will. Obey Jesus live by his teachings be lead by the Holy Spirit the Lord is coming soon you must live by his teachings. The love of God is beyond our understanding God bless...

[@DwarfsRBest]

Excuse me, sir, this is a Wendy's

[@brendashaw7388]

Love the brine recipe. However, I kind of freaked a little because of the cross contamination of raw chicken. You would put your raw chicken on the cutting board, then put the chicken into the brine container which you would then put your brine container onto the cutting board, therefore, contaminating the bottom of the brine container which is then sat onto your work station. You also did the same thing when you took your chicken out of the brine you put the chicken onto the cutting board again and then put your chicken into your pan that you then put onto the cutting board, which just had your raw chicken on it. As a chef, I would think you would be mindful of this practice of keeping our area free of contamination or getting someone sick. Sorry to be such a stickler, but when I saw this happening I got concerned. Im a freak when it comes to raw chicken. Thanks for the brine recipe. Im making cream chicken and homemade biscuits today and I wanted to roast my chicken instead of slow boiling it. I think roasting the chicken will give the creamed chicken a savory flavor on my home-made biscuits.

[@maries4672]

He kept smacking his lips and looking all around distracted. but okay vid

[@hecticerectic9588]

Drugs are bad ummkay! 👀😂😂😂