Dry-Brined Roast Chicken
From the Farmer's Kitchen - I’ve spent years raising chickens, obsessing over every detail from pasture to processing. But last week, my fifteen-year-old son reminded me what really matters. He dry-brined a bird overnight, watched his thermometer like a hawk, and rested it without cutting corners. The result? Crackling skin, juicy meat, and a table that went quiet. Sometimes the best cooking lessons don’t come from experience, they come from patience.
Your farmer, Cody
Ingredients
Utensils
- Wire rack
- Rimmed sheet pan
- 12-inch cast iron skillet
- Meat thermometer
Instructions
The night before, begin the dry brine. Begin by patting the chicken dry then coat the entire bird evenly with kosher salt (about 1 teaspoon per pound).
Place it a wire rack set over a sheet pan and refrigerate uncovered overnight(8–24 hours).
This seasons the meat throughout and dries the skin for better browning.
Before cooking, remove chicken from fridge while oven preheats to 425°F.
Place a 12-inch cast iron skillet over medium-high heat for about 5 minutes.
Test pan readiness: flick a few drops of water in - if they sizzle and evaporate immediately, it’s ready.
Rub chicken skin lightly with olive oil.
Place chicken breast-side up in the hot skillet so the thighs make direct contact with the pan and sear for 3–4 minutes, until the thighs are golden brown.
Transfer the entire skillet to the oven and roast for 40–60 minutes, depending on size.
Cook until:
- Breast reaches 160°F
- Legs/thighs reach 175°F
Pull the bird when the breast hits 160°F. The legs will be properly cooked at that point.
Let rest 10 minutes before carving. Do not skip this step, the juices redistribute and texture improves!
Carve and serve immediately. Listen for the quiet at the table when the skin crackles.
Pro tip - don't let anything go to waste! Save the carcass for homemade stock.
You can use this simple recipe in your slow cooker.