All you need is a large pot, 2 quarts of water, and 1/2 cup of kosher salt. Mix the water and salt together and stick your chicken(s) in the pot for 5-6 hours in the refrigerator. Be careful, as the pot can become very heavy to lift in and out of the refrigerator!
Another trick that I use to make the chicken more moist and flavorful is to place butter under the skin. Mixing a few herbs with the butter would be great, but the diners here at Love and Life at Leadora are simple folks, and no herbs are allowed! In fact, one of them refers to parsley as "the devil's herb", but shall remain nameless...
Here are my little lovelies, all prepped for the hot oven....
Roast at 425 degrees for 1 1/2 hours, and they are done!...
Last night was roasted chicken with salad. Tonight will be chicken enchiladas! What do you like to cook with leftover chicken?