Feta-Brined Roast Chicken
I've roasted a lot of chickens over the years and have experimented with many different methods. I recently came across a recipe from NYTimes food writer Melissa Clark that calls for brining the bird with feta and whey. It's truly a game changer and makes for an incredibly flavorful and succulent bird.
Ingredients
- 1 whole free-range organic chicken (3-4 lbs)
- Feta cheese and whey for brining
- Salt and pepper
- Extra virgin olive oil
- Fresh herbs (thyme, rosemary)
Instructions
- Prepare the feta brine according to Melissa Clark's method. Submerge the chicken and brine for several hours or overnight.
- Remove chicken from brine, pat dry thoroughly. Let come to room temperature.
- Season with pepper and fresh herbs. Drizzle with olive oil.
- Roast in a preheated oven until skin is golden brown and juices run clear.
- Let rest before carving.
- While the chicken is roasting, be sure to sauté up its liver as a delectable snack!
💡 James' Tip
The feta brine adds an incredible depth of flavor that you can't get from a regular salt brine. Be sure to source the best chicken possible, ideally from a local farm. The extra brining time is absolutely worth the effort.
Love This Recipe? Book an Experience
Join James in his San Francisco home kitchen for a hands-on Italian cooking experience. Learn techniques, recipes, and the stories behind the dishes.
Book an Experience