Poulet saumuré avec Légumes Rôtis

Remove and discard the neck and giblets from the cavity of the chicken. Rinse thoroughly, and place in a large pot, deep enough to allow the brine to cover the chicken entirely.

For the brine, mix sugar and salt with a gallon of water and stir to make sure both are disolved completely. Pour over the chicken. Add more water as necessary to completely cover the chicken (you may need to add a heavy bowl or plate to keep it submerged). Place in the refrigerator for 8-24 hours, allowing brine to work its magic!

Preheat oven to 350˚.

After removing the chicken from the brine (toss the brine, DO NOT RE-USE!), rinse thoroughly and pat dry. Place chicken in a roasting pan, breast side up, and sprinkle with spice rub, if using.

Cut potatoes in 1″ to 1 1/2″ pieces and lay in and around the chicken. Cut carrots into 3″ pieces and quarters or halves lengthwise and place in and around the chicken. Quarter the onions and pull apart and lay in and around the chicken. Make several layers of vegetables if you prefer. You want them down at the bottom of the pan or slightly inside the body cavity of the chicken to soak up the juices as it cooks.

Cook, covered in a roasting pan for 1 1/2 hours. More cooking time may be necessary; check to make sure chicken is cooked thoroughly, using a meat thermometer.

To serve, spoon juices over the meat and vegetables. Juices will most likely be too sweet for gravy, but you can try it, if you like!