Ingredients:
1 cup Kosher salt
1 Tbs. olive oil
1/4 black pepper
1/2 cup white wine
1 cup chicken broth
Salt and pepper
Preparation:
Dissolve
salt in 2 quarts old water in a large container. Immerse chicken and refrigerate until fully
seasoned, about 45 minutes.
Meanwhile, adjust oven rack to lower-middle position and heat oven to 500 degrees. Line top rack of broiler pan with foil and cut slits in foil to match those of pan, brush well with oil and set aside.
Remove chicken from brine and rinse well under cold running water. Pat completely dry with paper towels. Rub chicken with olive oil until well coated. Place chicken on broiler rack and sprinkle with pepper. Roast chicken until spotty brown, about 20 minutes. Rotate pan and continue to roast until skin has crisped and turned a deep brown and an instant read thermometer registers 160 degrees in thickest part of breast, 20 to 25 minutes more.
Transfer
chicken to a cutting board. Remove
broiler pan rack and place pan on stove top and add 1/2 cup white wine to pan
to deglaze. Add chicken broth and heat
to a boil. Add beurre manie to thicken
gravy. Season with salt and pepper.
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