Roasted Garlic and Brown Butter Chicken

Ingredients

1 roasting chicken

2 quarts icold water

1/2 cup Kosher salt

2 tablespoons cooking oil

5 tablespoons Kinder’s Roasted Garlic Brown Butter Seasoning

1.5 pounds potatoes

1 yellow onion, cut into large wedges

8 sweet carrots, peeled and cut into 1″ pieces

1 head of garlic, peeled and all cloves seperated

1/2 pound butter, tempered

Instructions

Combine salt and water in a container that is large enough for the whole chicken.
Ensure salt is dissolved and submerge chicken, breast side down, and place in refrigerator for 12 hours. The chicken should be completely submerged.
After 12 hours, remove chicken from the brine and allow to drain completely.
Place on rack and refrigerate for minimum of 1 day, or up to 2 days, to dry chicken out and allow the salt to further penetrate the meat.
Remove chicken from refrigerator 1 hour before cooking to bring up to room temperature.
Bring butter to room temperature and pre-heat oven to 450F.
Mix 1.5 tablespoons of Kinder’s Roasted Garlic Brown Butter Seasoning with tempered butter. Utilizing a spatula ensure seasoning is evenly distributed.
Insert finger under the skin, at neck opening, and pull skin away from breast to create a pocket. Work skin all the way to tip of breast.
Using spatula put ½ of butter mixture on one side breast meat (between meat and skin) and ½ on the other side. Utilizing fingers, “squeegee” butter so it is evenly distributed across the entire surface of the breast. Should form an even and smooth surface.
Using hands rub entire surface of chicken with cooking oil. Evenly distribute 1.5 Tablespoons of Kinder’s Roasted Garlic Brown Butter Seasoning to season outside of chicken.
Using cooking twine, truss bird.
Combine and toss all vegetables and season with remaining 2 Tablespoons of seasoning and place in roasting pan.
Place bird on roasting rack on top of vegetables and insert in oven so bird is in the middle of the oven.
Cook at 450F for 15 minutes. Turn oven down to 400F and continue cooking for 40 minutes to 1 hour or until internal temperature is 165F.
Allow bird to rest for a minimum of 20 minutes or up to 45 minutes before carving.