Share on facebook
Share on twitter
Share on whatsapp

ROASTED CHICKEN

INGREDIENTS

     +    
To brine the chicken

2 litres of water
110g salt
50g honey
25g brown sugar
5 garlic cloves bashed
3 bay leaves
12g black peppercorns
6 cloves
12g bunch of thyme
12g rosemary

Method

     +    
TO BRINE THE CHICKEN

Bring all the above to a low simmer and then leave to cool. Place in the whole chicken for approx.. 12-24 hours, depending on size. Drain and leave to air dry at room temp if cooking straight away, or leave in the fridge for 12-24 hrs.

     +    
TO ROAST

Clarified butter or olive oil

Maldon Salt

Leave the chicken for a minimum of 6 hrs at room temperature, however preferably overnight to air dry to reach full room temperature. The chicken will then cook very evenly due to the even internal temperature of the whole chicken.

Smear the whole chicken in the clarified butter or olive oil and then add a good sprinkling of Maldon salt. Slow roasted at 130c for 45 minute until the breasts are just cooked. Take this out of the oven and leave to rest for at least 30 minutes. Remove the legs and place back into the oven at 210c for a further 20 minutes.

     +    
TO FINISH

The chicken can be roasted at 210c for the last ten minutes to really crisp up the skin.

Share on facebook
Share on twitter
Share on whatsapp

ROASTED CHICKEN

INGREDIENTS

   +   
To brine the chicken

2 litres of water
110g salt
50g honey
25g brown sugar
5 garlic cloves bashed
3 bay leaves
12g black peppercorns
6 cloves
12g bunch of thyme
12g rosemary

Method

   +   
TO BRINE THE CHICKEN

Bring all the above to a low simmer and then leave to cool. Place in the whole chicken for approx.. 12-24 hours, depending on size. Drain and leave to air dry at room temp if cooking straight away, or leave in the fridge for 12-24 hrs.

   +   
TO ROAST

Clarified butter or olive oil

Maldon Salt

Leave the chicken for a minimum of 6 hrs at room temperature, however preferably overnight to air dry to reach full room temperature. The chicken will then cook very evenly due to the even internal temperature of the whole chicken.

Smear the whole chicken in the clarified butter or olive oil and then add a good sprinkling of Maldon salt. Slow roasted at 130c for 45 minute until the breasts are just cooked. Take this out of the oven and leave to rest for at least 30 minutes. Remove the legs and place back into the oven at 210c for a further 20 minutes.

   +   
TO FINISH

The chicken can be roasted at 210c for the last ten minutes to really crisp up the skin.

We use cookies to understand how you use our website and to improve your experience. To learn more about our use of cookies and our approach to data privacy, please see our privacy policy. By continuing to use our website, you accept our use of cookies.