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The principle of brining
A brine is a mixture of water and a good amount of salt. It penetrates the flesh of the chicken and interacts with the proteins making them absorb water. More water in the flesh results in a juicier chicken. Also, adding sugar to the brine helps browning during cooking. For chickens less than two pounds, brining one to two hours is sufficient. We can apply the same principle to a turkey, which should be brined for four to six hours. From eight to ten litres of water will be needed to cover it well.
Check for doneness with or without a meat thermometer
Just cut the skin that holds the thigh to the breast and move the thigh away from the carcass, pulling out. Just check that the juices running from the meat is no longer pink. Ideally, insert a thermometer into the thickest part of the flesh of the thigh without touching the bone. The chicken is cooked when the thermometer reads about 82 °C (180 °F). If you prefer a well-cooked chicken, continue cooking until the internal temperature of the chicken reaches 92 °C (190 °F). The leg should easily come off from the carcass. However, at this degree of cooking, the breast meat will be dry.
Use your roasting pan!
Most ranges are equipped with a metal roasting pan with a rack. It is the ideal tool for a perfect roasted chicken. Otherwise, bake the chicken with the vegetables in a baking sheet at the bottom of which you have placed a wire rack.
