Brining poultry and meats before roasting is an age-old technique that adds moisture and enhances taste. Despite the saltiness of the brine, the result is not an overly salty bird but rather increased juiciness and a fuller flavor. The optimum soaking time for a large roasting chicken is 4 hours, but even a shorter time in the brine will make a flavorful difference. Accompany the chicken with roasted mixed vegetables, such as potatoes, carrots and onions.
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