Dry Brined Roast Chicken

Dry Brined Roast Chicken

The credit for this technique goes to the late Judy Rodgers--chef and owner of Zuni Kitchen in San Francisco. Rodgers developed this technique which she called "early salting." In essence it's a dry brining technique that involves air drying the chicken. This is an important step because it's what give you the golden brown, crispy skin--the kind you eat standing at the counter when it comes out of the oven.


1 whole chicken (a smallish one in the 3 lb range is best)

1 Tbl Dry Brine Blend 

Fresh herbs

Pure Avocado Oil


Sprinkle the chicken inside and out with the salt. Use the entire Tablespoon. Place the chicken, covered, in the refrigerator for up to three days. For the last 12 hours, uncover the chicken and allow it to dry in the chilled air of the refrigerator. Remove from the refrigerator and allow to come to room temp. Rub with the Avocado Oil. Roast in a preheated 400 degree oven for 50 minutes to 1 hour and 15 minutes--or until the juices run clear when pierced between the leg and thigh. Allow to rest and then carve.


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