A fantastic way to roast chicken!
Brined Chicken
6% Brine (300g of salt in 5L water)
1.5 to 2kg Chicken
1 lemon
1 bunch of thyme
60g unsalted butter & extra for rubbing into the skin
30mL dry white wine or rosé
Method
Remove trussing from chicken and place in a clean container/pot. Pour over brine ensuring that the chicken is totally submerged. Cover container with cling film or lid and place in the fridge overnight.
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Remove chicken & dry well with paper towel. Place on a cooking rack over an oven tray.
Preheat oven to 90oC.
Roll and pierce the lemon then place in cavity of chicken with half the thyme.
Put the chicken in the oven (still on the rack over the tray) and cook until the internal temperature reaches 65oC (approx 5 hours).
Take out of oven & rest for 15 minutes. Crank oven up to 200oc.
Melt butter with the other half of the thyme & wine & bring to boil then use to baste the chicken.
Put chicken back in the hot oven for 15 minutes to brown and it’s ready to serve with pan juices.
Sautéed potatoes & steamed greens or fresh pasta make nice accompaniments along with a glass of Rosé.
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Recipe printed on the 2019 With Comp’s