Brined Roasting Chicken

• 8 cups warm water
• 1/2 cup kosher salt
• 1/4 cup packed brown sugar
• 3 tablespoons molasses
• 1 tablespoon whole peppercorns, crushed
• 1 tablespoon whole allspice, crushed
• 2 teaspoons ground ginger
• 1 roasting chicken (6 to 7 pounds)
• 4 cups cold water
• 1 teaspoon canola oil
• 3/4 to 1 cup chicken broth
• 1 tablespoon all-purpose flour

1. For brine, combine the first seven ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove from the heat. Cool to room temperature.
2. Remove giblets from chicken; discard. Place cold water in a 2-gal. resealable plastic bag; add chicken. Place in a roasting pan. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times.
3. Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together. Brush with oil. Place chicken in a roasting pan.
4. Bake, uncovered, at 350u0b0 for 80-90 minutes or until a thermometer reads 180u0b0, basting occasionally with pan drippings (cover loosely with foil if chicken browns too quickly).
5. Remove chicken to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup; skim fat and discard. Add enough broth to measure 1 cup.
6. In a small saucepan, combine flour and broth mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

water, kosher salt, brown sugar, molasses, whole peppercorns, whole allspice, ground ginger, chicken, cold water, canola oil, chicken broth, flour

Taken from www.tasteofhome.com/recipes/brined-roasting-chicken/ (may not work)