It was only me and the parents last night for Thanksgiving, so I decided to roast a chicken instead of a whole turkey. It was roasted along side potatoes, onions and carrots. Made some delicious gravy from the drippings, and served it with spaghetti.
Brine: 1 cup salt, 1/2 cup sugar, 1 gallon of water. In a small saucepan, boil about 1 cup of water and dissolve salt and sugar. In a container big enough to submerge a chicken, combine the salt and sugar mixture with the rest of the amount of water (cold). Submerge chicken for 4-8 hours. Place a heavy bowl or plate on top of the chicken to keep it from floating. Also, keep it in the fridge, or outside if it’s cold enough.
Roast: I used our Flavorwave oven to cook the chicken. Roasted the chicken, along with potatoes, onions and carrots, breast side down for 35 minutes, then breast side up for another 35 minutes.
Gravy: After your chicken and veggies are out of the pan, make the gravy while the chicken is resting. Pour all the drippings into a saucepan, and heat on medium-high. In a separate bowl, mix 1 tsp of cornstarch and cold water. Mix into saucepan until it thickens.