1.5kg chicken, wishbone removed
2 litres water
1kg ice
120g salt
50g honey
30g brown sugar
1 head garlic, cut in half and bashed
2 bay leaves
8g black peppercorns
Pinch of cloves
12g thyme
12g sage sprigs
Clarified butter or olive oil
Maldon salt
1 large lemon, rolled and cut into 6 pieces
A few sprigs thyme, rosemary and sage, lightly bashed
3 bay leaves, crushed
8 garlic cloves, bashed
50ml olive oil
12g Maldon salt
3g crushed black pepper
Bring all ingredients (except the ice and chicken) to a low simmer. Remove from the heat, add the ice and allow to cool completely.
Submerge the chicken in the brine and leave for 12 hours. Remove, then air-dry uncovered in the fridge for 24 hours.
Place the lemon pieces inside the chicken, squeezing in the juice.
Add the herbs, bay leaves and garlic, followed by 6g Maldon salt and half the pepper.
Shake the chicken gently to distribute evenly.
You will need string roughly three times the length of the chicken.
Lay the chicken breast-side up with the legs facing you. Slide the centre of the string under the tail end, just behind the leg joints.
Bring the string up and over the legs, crossing it over the top and pulling firmly to secure the legs tightly against the body.
Tuck the wing tips underneath the breast. Run the string along the sides of the chicken, between the legs and breast, pulling tight.
Flip the chicken over, pull the string tight again and secure it under the wings. Bring the string up to the neck opening and tie a firm knot.
Drizzle the chicken with oil or clarified butter and season the outside with the remaining salt and pepper. Leave at room temperature for at least 4 hours (or overnight if preferred).
Cook in the oven at 150°C for 45–50 minutes, basting regularly. Remove and rest for 30 minutes. Increase the oven temperature to 180°C, return the chicken to the oven and cook for a further 20 minutes, basting every 5 minutes, until golden and cooked to your liking.
Rest upright in the tray for 10 minutes before carving. Add all resting juices back to the roasting tray with a little olive oil to form the gravy.
Remove the breasts whole or slice thinly on the bone.
Remove the legs and cut through the joint to separate thigh and drumstick.
Remove the wings.
Arrange neatly and finish with the roasting juices spooned over the top.
1.5kg chicken, wishbone removed
2 litres water
1kg ice
120g salt
50g honey
30g brown sugar
1 head garlic, cut in half and bashed
2 bay leaves
8g black peppercorns
Pinch of cloves
12g thyme
12g sage sprigs
Clarified butter or olive oil
Maldon salt
1 large lemon, rolled and cut into 6 pieces
A few sprigs thyme, rosemary and sage, lightly bashed
3 bay leaves, crushed
8 garlic cloves, bashed
50ml olive oil
12g Maldon salt
3g crushed black pepper
Bring all ingredients (except the ice and chicken) to a low simmer. Remove from the heat, add the ice and allow to cool completely.
Submerge the chicken in the brine and leave for 12 hours. Remove, then air-dry uncovered in the fridge for 24 hours.
Place the lemon pieces inside the chicken, squeezing in the juice.
Add the herbs, bay leaves and garlic, followed by 6g Maldon salt and half the pepper.
Shake the chicken gently to distribute evenly.
You will need string roughly three times the length of the chicken.
Lay the chicken breast-side up with the legs facing you. Slide the centre of the string under the tail end, just behind the leg joints.
Bring the string up and over the legs, crossing it over the top and pulling firmly to secure the legs tightly against the body.
Tuck the wing tips underneath the breast. Run the string along the sides of the chicken, between the legs and breast, pulling tight.
Flip the chicken over, pull the string tight again and secure it under the wings. Bring the string up to the neck opening and tie a firm knot.
Drizzle the chicken with oil or clarified butter and season the outside with the remaining salt and pepper. Leave at room temperature for at least 4 hours (or overnight if preferred).
Cook in the oven at 150°C for 45–50 minutes, basting regularly. Remove and rest for 30 minutes. Increase the oven temperature to 180°C, return the chicken to the oven and cook for a further 20 minutes, basting every 5 minutes, until golden and cooked to your liking.
Rest upright in the tray for 10 minutes before carving. Add all resting juices back to the roasting tray with a little olive oil to form the gravy.
Remove the breasts whole or slice thinly on the bone.
Remove the legs and cut through the joint to separate thigh and drumstick.
Remove the wings.
Arrange neatly and finish with the roasting juices spooned over the top.
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