Gin-Brined Whole Roasted Chicken

Tradition & Technique Meet Trendy

Whole roasted chicken has stood the test of time as one of the most time-honored, continental-style dishes. While it’s a simple dish in essence, traditional whole roasted chicken preparations are elaborate and involve multiple steps, from marinating or brining to air-drying, trussing, and roasting. These fundamental techniques have proven to produce chicken that’s evenly cooked, perfectly juicy with a crisp exterior, packed with flavor, and classically prepared.

Chefs have remained loyal to this beloved dish for various reasons, and one reason, Chef Thomas Keller explained, is that “Roasted chicken is one of those preparations that crosses all geographic boundaries, social boundaries, and even economic boundaries. Everybody loves roasted chicken.” Though it takes a wealth of culinary consideration, serve a signature take on whole roasted chicken that’s approachable, infused with trending, contemporary components, and most importantly, exhibits passion, love, and care.

Gin-Brined Whole Roasted Chicken
Gin-Brined Whole Roasted Chicken with Bacon-Shallot Butter
Servings
4
Servings
4
Gin-Brined Whole Roasted Chicken
Gin-Brined Whole Roasted Chicken with Bacon-Shallot Butter
Servings
4
Servings
4
Ingredients
Gin-Brined Chicken
Bacon-Shallot Butter
For Serving
Servings:
Units:
Instructions
Gin-Brined Chicken
  1. Stir all ingredients, except chicken, in a bowl until salt is dissolved; place chicken in an airtight container; add gin mixture and enough water to cover. Cover and refrigerate at least 16 or up to 24 hours. Remove chicken from brine; pat dry and refrigerate, uncovered, on a sheet tray lined with a wire rack at least 4 or up to 24 hours. Bring chicken to room temperature before roasting.
Bacon-Shallot Butter
  1. Cook bacon in a sauté pan over medium-high heat until crisp, about 5 minutes, stirring frequently. Add shallot; cook until tender, about 2 minutes, stirring frequently. Drain off bacon fat; cool completely. Stir butter, tarragon, pepper and bacon mixture in a bowl. Refrigerate in an airtight container up to 6 days. Makes about ¼ cup.
For Serving
  1. Place chicken in a ½ hotel pan; rub with 2 tablespoons oil, and ½ teaspoon each salt and pepper. Roast chicken at 450°F until skin is crisp and internal temperature reaches 165°F, about 50 minutes; baste chicken with pan juices and let stand 10 minutes. Blanch haricot vert in a stockpot of salted boiling water until slightly tender, about 3 minutes. Heat butter and remaining 1 tablespoon oil in a sauté pan over medium-high heat. Add garlic, shallot, ginger and haricot vert; cook until fragrant and garlic is starting to brown, about 3 minutes, stirring frequently. Sprinkle Gin-Brined Chicken with remaining ¼ teaspoon each salt and pepper; serve with Bacon-Shallot Butter and haricot vert.