As the title suggest, you can do half or whole, BUT it's better to do a whole chicken when roasting. The bones intact will create a great taste profile, because of the marrow inside it.
This recipe can also be used cut up chicken (legs, thighs, and breast) as well.
It involves making a brine to "marinade" the chicken. Brining by definition it is a process of soaking meats in a salt solution, similar to pickling.
What it does is a denaturation process that keeps the meat from dehydrating during the cooking process.
What we'll need to brine the chicken:
1/2 gal of water
3 cups salt
1 full fennel bulb
4 onions chopped
1 cup chopped garlic
12 lemons, juiced
With this solution you can brine 2-3 whole chicken (separately or together) but no more than 2 weeks.
In a large stock pot Bring 1 gal of water to a boil.
Take off the heat and add all the ingredients into the water and mix well until the salt are all diluted. Typically in a restaurant, I will reserve and save the brine into a bucket.
Wash whole or cut up chicken making sure the gizzards are removed and excess blood and/or cavity liquids are mostly gone.
Leave chicken in the brine for no less than 1 day.
Prior to roasting the chicken in a 375F oven, make sure that excess brine and solids have been removed.
The chicken will caramelize and produce a darker than golden brown color.
Serve, half or whole or in pieces, with garlic mashed potatoes and French green beans (Haricot Vert)
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