The night before, wash the chicken under cold
water inside and out, and be sure to check the
inside cavity for giblets. Make sure you pull
these out. In a large bowl or pot, mix cold water,
apple cider vinegar and 1/2 cup of salt. Put the
chicken in the pot and allow it to sit overnight.
This is called brining the chicken.
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Preheat the oven to 425.
Remove the chicken from the brine and pat dry.
Place the chicken in a greased roasting pan.
Cut the onion in half and place one half, two
crushed cloves of garlic and a lemon inside the
chicken. Cut up the other lemon and squeeze the
juice all over the skin. Rub down the skin with
the lemons, and then place them in the bottom of
the pan.Cut up the rest of the onion and put it in
the bottom of the pan. Cover the outside of the
chicken with at least two cups of olive oil. The
chicken should be shiny. Salt and Pepper the bird
and lay the rosemary on top. Pour the chicken
stock on the bottom of the pan.
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