Whole Roasted Chicken

Back Story



Chicken Brine

  • 1816 g (4Lb) skin on bone in turkey breast
  • 125 g (1/2 cup) kosher salt
  • 75 g (5 tbsp) white sugar
  • 2 pc halved lemons
  • ½ bn parsley
  • 5000 ml (5Lt) water
  • 2 pc (2 tsp) whole bay leaf
  • 125 g (1/2 cup) roughly chopped white onion


  • 250 ml (1 cup) water
  • 15 g (1 tbsp) kosher salt
  • 5 g (1 tsp) minced garlic
  • 2.5 bn (1 ½ cup) chopped parsley
  • 2.5 bn (1 ½ cup) chopped oregano
  • 175 ml (3/4 cup) red wine vinegar
  • 240 ml (1 cup) extra virgin olive oil
Whole Roasted Chicken (2 Day Brine)

Was tired of going to family get together and eating the whole birds that had been cooked beyond well done. I can honesty say an over cooked and dry chicken is by far the worst thing to eat. So I made this recipe for my mom. Once you brine the chicken for 2 days, there is no way it will be dry. The chicken absorbs the salty water molecules and leaves a tender and succulent product. Honestly a chef secret. It’s a perfect way to avoid dry chicken over the holiday season. The chimichurri just adds a bright touch to an ordinary meal.


To make brine, in a pot add salt, sugar, lemon halves, parsley, water, and onions. Stir until sugar and salt has dissolved. Submerge chicken into brine and weigh it down with a dinner plate. The chicken should be completely submerged in the brine. Store in the fridge for 2 days. After it has brined for 2 days take out and thoroughly dry. Set oven at 375F. Place chicken on a rack and roast for 3 hours or until internal temperature reads 175F-180F. Keeping in mind to baste the chicken with its own juices every 20-30 minutes.

To make the chimichurri add in a large mixing boil chopped parsley, chopped oregano, minced garlic, salt, water, red wine vinegar, and olive oil. Store in the fridge for 24 hours.


Serve by placing the shrimp escabeche in a nice bowl. The crispy tostones, hung yogurt, and sliced avocados are accompaniments to the dish. Guests are meant to build their own bite.