Instructions

1. In a heat-safe bowl add the boiling water and Rodelle Gourmet Brine. Gently stir and allow to cool completely. *To help speed up this process, place the bowl in the fridge. Once cooled, place the chicken in a large plastic sealable bag, add the 3 cups of ice cold water and all of the Rodelle Gourmet Brine You need to make sure that the chicken is completely submerged. Seal the bag, place inside a larger container, and place in the fridge for a minimum of 4 hours, 6 hours max.
2. Add the butter and the seasonings to a bowl and mix together. Carefully separate the skin from the breast. Evenly divide the butter mixture between each breasts and spread over top of the meat (under the skin). Add the trivet, stock and place the chicken, breast-side facing up. Seal and set the timer to 15 minutes High. Once done, allow it to perform a natural release for 10 minutes.
3. Place a heat-safe cooling rack on a rimmed backing sheet. Put the oven rack on the middle shelf and turn on the broiler. Place the chicken on the rack, drizzle with olive oil and broil for 8-11 minutes until the skin is crispy.
4. Remove from the oven, wait 5 minutes and then serve.