Juicy Brined Roast Chicken with Flavorful Gravy

Instructions

1. 1

   Prepare the brine by combining the warm water, kosher salt, brown sugar, molasses, crushed peppercorns, crushed allspice, and ground ginger in a large pot. Bring the mixture to a boil, stirring until the salt and sugar have dissolved. Remove from heat and let cool to room temperature.

2. 2

   Place the whole chicken in a large resealable plastic bag and add the cold water. Carefully pour the cooled brine into the bag, squeeze out as much air as possible, and seal. Refrigerate for 3-4 hours, turning the bag occasionally to ensure the chicken is evenly brined.

3. 3

   Preheat the oven to 350°F. Discard the brine, rinse the chicken with water, and pat it dry. Skewer the chicken openings and tie the drumsticks together. Brush the chicken with the canola oil and place it in a roasting pan.

4. 4

   Roast the chicken, uncovered, for 80-90 minutes or until a thermometer inserted into the thickest part of the thigh reads 180°F. Baste the chicken occasionally with the pan drippings, and cover loosely with foil if it starts to brown too quickly.

5. 5

   Remove the roasted chicken from the oven and transfer it to a serving platter. Keep the chicken warm. Pour the drippings and browned bits from the roasting pan into a measuring cup, skim off the fat, and add enough chicken broth to make 1 cup of liquid.

6. 6

   In a small saucepan, whisk the all-purpose flour into the broth mixture until smooth. Bring the mixture to a boil and cook, stirring constantly, for 2 minutes or until thickened. Serve the flavorful gravy alongside the juicy, brined roast chicken.