Roast Chicken with Chile-Basil Vinaigrette, Charred Broccoli, and Potatoes
0 mins
Total time4
Serving16
IngredientsEnable cook mode
Directions Preview
Bring 4 quarts water to a simmer in a large stockpot over medium-high. Remove from heat; whisk in 1 1/2 cups salt and sugar until dissolved. Let cool completely, about 1 hour. Add chicken; cover and refrigerate at least 30 minutes or up to 8 hours or overnight. Remove chicken from brine; discard bri
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