Discover the best seasoning methods to flavor chicken inside and out.
1 Answer
The best way to season a whole chicken before roasting is to apply a dry brine by liberally salting the skin (and optionally under the skin) a day or two in advance, then rubbing with oil and desired seasonings before roasting.
Detailed Explanation:
Proper seasoning of a whole chicken before roasting ensures flavor penetrates beyond the surface and contributes to crispy skin. The most effective method is a dry brine: a day or two before roasting, pat the chicken thoroughly dry, then generously sprinkle kosher salt all over its exterior, including under the skin if you wish to season the breast meat directly. Place the chicken on a wire rack set over a baking sheet and refrigerate it, uncovered, for 12-48 hours. The salt draws out moisture, which then dissolves the salt, and the resulting brine is reabsorbed into the meat, seasoning it from within and leading to juicier results. The uncovered refrigeration also helps air-dry the skin for maximum crispness. Just before roasting, pat the chicken dry again, then rub it all over with a neutral oil (like olive or avocado oil) to help the seasonings stick and promote browning. Finally, apply your chosen spices, such as black pepper, garlic powder, onion powder, paprika, or dried herbs like thyme and rosemary. For added aromatics, you can place halved lemons, onions, or garlic cloves inside the chicken's cavity.
Pro Tip:
For an extra layer of flavor and moisture, gently lift the skin over the breast and thighs and rub a thin layer of compound butter (butter mixed with herbs, garlic, or citrus zest) directly onto the meat before repositioning the skin.