My brined roast chicken from Essential Emeril: Favorite Recipes and Hard-Won Wisdom from My Life in the Kitchen (page 119) by Emeril Lagasse

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sweet potato soufflé with maple sugar and pecans

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate 4 hours to overnight.

  • Aggie92 on January 30, 2016

    Fantastic, company worthy recipe! Brined overnight. The brine didn't make quite enough to completely submerge a 5 lb chicken, so I just turned it a few times. Made a few small changes, did not truss the chicken, rubbed it with olive oil instead of butter, and did not baste. My chicken did not put off much liquid or fat after the first hour of cooking and the veggies were getting a little brown so I added 1/2 cup of dry white wine to the pan. Next time I would put the aromatics intended for the chicken cavity into the bottom of the roasting pan with the rest of the vegetables and maybe just stuff a half of a lemon and some thyme into the chicken. The roasted veggies were so good and the cavity aromatics didn't add much flavor. I really liked roasting the chicken at a 350 for the whole time because I didn't get any splattering inside the oven. The only negative is the skin doesn't get as crispy, but we pull it off anyway.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.