Two Roast Chickens with Root Vegetables

Name: Two Roast Chickens with Root Vegetables
Yield: Serves 4 to 6
Ingredients: 1 1/2 cups, table salt; 1 1/2 cups, sugar; 2 medium heads, garlic, outer papery skins removed, cloves separated, unpeeled, and crushed; 6 , bay leaves, crumbled; 2 , whole chickens (3 to 4 pounds each), giblets removed and discarded; , Ground black pepper; 1 cup, low-sodium chicken broth, or more as needed; 1 pound, small red potatoes (1 1/2- to 2-inch diameter), scrubbed and unpeeled; 1 pound, medium carrots, peeled, cut into 2- to 3-inch pieces, tapered ends left whole, large upper portions halved lengthwise; 1/2 pound, parsnips, peeled, cut into 2- to 3-inch pieces, tapered ends left whole, large upper portions halved lengthwise; 1/2 pound, yellow onions (small, 2- to 3-inch diameter), peeled, root end left intact, and quartered; 3 tablespoons, vegetable oil; 1/2 teaspoon, table salt; 1/8 teaspoon, ground black pepper

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Appears in Cook's Illustrated September/October 2006

SERVES4 to 6

TIME2½ hours, plus 1 hour brining

WHY THIS RECIPE WORKS

To fine-tune this classic roast chicken and vegetables recipe, we brined our chicken with abundant garlic and bay leaves, which vastly improved the flavor of the meat. We found a simple way to infuse the vegetables with chicken flavor, not ...

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