To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

INGREDIENTS

• 3 whole chickens

For sage brine:
• 6 cups water
• ¾ cup sugar
• 40 sprigs fresh, sage, plus ¼ cup minced fresh sage
• 20 sprigs fresh thyme
• 3 bay leaves

For roasting:
• 1 stalk celery, cut parmentier
• ½ onion, cut parmentier
• 3 bay leaves
• olive oil
• kosher salt and pepper
• 2 stalks celery, cut in 2-inch pieces
• 2 carrots, peeled and cut in 2-inch pieces
• 2 onions, cut in 2-inch pieces

For gravy:
• Flour as necessary to singer fat in pan
• ¼ cup white wine for deglazing
• 2 cups (or more) fond blanc

PROCEDURE

For brine:

1. Bring 6 cups water to a boil.
2. Stir in the salt and sugar until dissolved.
3. Add the fresh herbs and bay leaves.
4. Pour mixture into clean 5-gallon cambro.
5. Add 18 cups cold water.
6. Let cool and add chickens to brine.
7. Allow to brine overnight.

Day of roasting:

1. Preheat oven 425 degrees Fahrenheit.
2. Drain chickens from brine, reserving a few spigs sage and thyme.
3. Pat chickens dry.
4. Trim chickens.
5. Stuff cavities with parmentier diced celery, onion, reserved herb sprigs and bay leaves.
6. Truss chickens.
7. Rub outside of chickens with olive oil.
8. Season with salt and pepper.
9. Place chickens in roasting pan atop 2-inch mirepoix.
10. Oven sear at 425 degrees Fahrenheit until brown, then reduce heat to 350 degrees Fahrenheit until chickens reach safe internal temperature.
11. Remove chickens to rest.
12. Make pan gravy with fond and mirepoix in roasting pan.