Perfect Roasted Chicken

Brining ensures that the chicken meat will be juicy and tender. To brine the chicken, combine 1 cup salt and 5 quarts water in a large container. Stir well to dissolve the salt. Submerge the chicken (giblets removed) in the brine, making certain it is completely immersed. Cover and refrigerate for 6 to 8 hours. When ready, rinse well and pat dry.

Perfect Roasted Chicken

3 T. olive oil
5 cloves crushed garlic
1 lg. roasting chicken, soaked in brine
1 lemon
1 small bunch fresh rosemary
coarse salt and pepper

Preheat oven to 450 degrees. Rub the olive oil and three of the crushed garlic cloves over the chicken. Cut the lemon in half and place in the cavity of the chicken, along with the remaining garlic cloves and some of the rosemary. Generously sprinkle salt and pepper over the chicken and insert the remaining rosemary under the skin. Place chicken on a rack in a heavy roasting pan. Roast for 30 minutes at 450, turn oven temperature down to 350 and roast for an additional 90 minutes (instant read thermometer should register above 154 when it is thoroughly cooked).