Grammy's Kitchen · Roast Chicken · Dry Brine Spatchcock Chicken
One of 43 roast chicken recipes we measured
from www.jessicagavin.com
It ranks #1 of 43 for browning depth among the roast chicken recipes we compared. 20 cooks on www.jessicagavin.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 43.
| this recipe | typical | |
|---|---|---|
| fat | 1% | 3% |
| salt | 3% | 0% |
| aromatics | 0% | 1% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 72 g | 1/4 cup kosher salt |
| 1 g | 1 teaspoon dried oregano |
| 2 g | 1 teaspoon dried thyme |
| 2 g | 1 teaspoon black pepper |
| 3 g | 3 dried bay leaves (finely crumbled) |
| 2268 g | 5 pound whole chicken |
| 14 g | 1 tablespoon olive oil |
Method: 7 steps, published by www.jessicagavin.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Jessica, Thank you for the recipe you posted. I have been using wet brine recipes for a couple of years. I had read about dry brine and your recipe was so simple. I chose to butterfly the chicken first. I also swapped the oregano to tarragon. The ch” — a cook, 5.0★
“I did as instructed and while I got the crispy skin. The chicken itself was much to moist and it was about the quality of a rotisserie chicken from the grocery store. It turned into a good chicken salad, but definitely not what I’d hoped for.” — a cook, 3.0★