Ingredients
8 cups warm water1/2 cup kosher salt1/4 cup packed brown sugar3 tablespoons molasses1 tablespoon whole peppercorns, crushed1 tablespoon whole allspice, crushed2 teaspoons ground ginger1 roasting chicken (6 to 7 pounds)4 cups cold water1 teaspoon canola oil3/4 to 1 cup chicken broth1 tablespoon all-purpose flour
Preparation
For brine, combine the first 7 ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove from the heat. Cool to room temperature.
Remove giblets from chicken; discard. Place cold water in a 2-gallon 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.
Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together. Brush with oil. Place chicken in a roasting pan.
Bake, uncovered, at 350° for 80-90 minutes or until a thermometer reads 180°, basting occasionally with pan drippings (cover loosely with foil if chicken browns too quickly).
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.
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.
