Red Meat Allergy Friendly Bone Broth Brined Roast Chicken
Total time9 hr 55 min
Prep time25 min
Cook time1 hr 30 min
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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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