AIP Friendly Bone Broth Brined Roast Chicken
Roasting a whole chicken is one of those deeply satisfying kitchen projects, and this version takes it to another level by starting with a bone broth brine. Soaking the bird overnight in a mixture of rich broth, apple cider vinegar, fresh thyme, rosemary, and smashed garlic infuses every bite with savory depth before the oven even turns on. The result is incredibly juicy meat with skin that crisps up beautifully thanks to a thorough pat-dry and a high initial roasting temperature. A golden paste of olive oil, turmeric, ginger, and oregano gets rubbed all over the outside and under the breast skin, giving the finished bird a warm, fragrant crust that looks as good as it tastes. Every ingredient here is clean and whole-food, which matters a lot when you're navigating a healing protocol that rules out so many conventional seasonings and additives. This recipe serves four, making it a solid choice for a family dinner or a meal-prep anchor that carries you through the week. Let it rest a full fifteen minutes before carving — that patience pays off in every single slice.
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Learn more →Ingredients
4 servings
For the brine
- 4 cups bone broth
- 4 cups cold water
- 3 tbsp fine sea salt
- 1 tbsp apple cider vinegar
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 tsp ground ginger
For the chicken
- 1 whole chicken (3.5–4.5 lb), giblets removed
- 2 tbsp olive oil
- 1 tsp fine sea salt
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp dried oregano
- 1 small onion, halved
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 lemon, halved (optional)
Instructions
- 1
Combine the bone broth, cold water, sea salt, apple cider vinegar, smashed garlic, thyme sprigs, rosemary sprigs, and ground ginger in a large stockpot or container, stirring until the salt fully dissolves.
- 2
Submerge the whole chicken in the brine, breast-side down. If needed, weigh it down with a plate to keep it fully submerged. Cover and refrigerate for at least 8 hours or up to 16 hours.
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