Recipe by Chef Jen Franco | Serves 2-4
Emmer & Co.’s signature dry-brined bird is a super simple preparation that results in deeply flavorful, tender meat. With only a few ingredients, the true chicken flavors are the star. The secret ingredient in this method is baking powder - a little tip we learned from some top chefs - which results in deliciously cracker-crisp and evenly browned skin. That same crunchy skin is what seals-in all the chicken goodness and creates a juicy bird.
This quick brine only needs four hours on the chicken before cooking, and we recommend dusting it on before work so that you can come home and have a succulent, roast heritage chicken dinner ready in under an hour.
1 Pasture Raised Heritage Chicken.
1 tbs. + 1 tsp. salt.
1 tbs. baking powder.
2 tbs. softened butter.
1/4 tsp. freshly ground black pepper.
1. Blot your thawed heritage chicken with paper towels to make sure the skin is completely dry.
2. Combine sea salt and baking powder. Sprinkle mixture all over chicken and lightly pat it into the skin. Place chicken on a parchment-lined baking sheet and put in the refrigerator uncovered with the breast side up. Let it chill for at least four hours, or overnight.
3. Remove chicken from the refrigerator 30 minutes before cooking. Blot chicken dry again with paper towels if necessary.
4. Preheat oven to 400°F. Combine butter and black pepper, and rub the butter mixture on the skin side of the chicken and inside the cavity.
5. Bake for 45-60 minutes, depending on the size of the chicken. Chicken breasts and thighs should both register 165°F.
6. Enjoy heritage!