This is a chicken brine that will yield the most succulent, juiciest roast chicken you will have ever tasted. Brining injects flavour and moisture you will be blown away how juicy the chicken breast is!
Ingredients
For the Brine
2 litres, cold tap water
80g Salt
2 lemons , quartered
10 sprigs parsley , fresh
7 sprigs thyme
2 sprigs rosemary
5 bay leaves, fresh
18g honey
6 garlic cloves, smashed
1 tablespoon black peppercorns
For the Roast Chicken
1.5 – 2 kg chicken , whole
40g butter , melted
Salt and pepper to season
METHOD
Brining
Pour about 1/3 of the water into a large pot (large enough for the brine and submerged chicken) with remaining Brine ingredients. Bring to boil. Boil for 1 minute, stir to dissolve salt.
Remove from heat, pour in remaining water. Cool completely before using (I cool about 30 min then refrigerate 1 1/2 hours). DO NOT put chicken in before fully cool;
Flip chicken upside down (so legs and breast are on underside. Submerge chicken in brine, cover and refrigerate for 12 – 24 hours. Don’t worry if underside of chicken doesn’t stay under water – the the breast side is, that is what matters.
Roasting Brined Chicken
Preheat oven to 220°C.
Remove chicken from brine and pat dry to remove excess moisture.
Tie legs with string (if desired), tuck wings under. Drizzle with most of the butter all over, including underside. Sprinkle with pepper and a pinch of salt, place chicken on a rack in a heavy based roasting tray. Set aside for 20 minutes.
Turn down the oven to 180°C then roast chicken for 50 minutes to 1 hour or until the internal temperature at the joint between the leg and thigh is 75°C, or until juices run clear.
Check at 45 minutes, rotate the pan if not browning evenly, and brush top with remaining melted butter.
Remove chicken from the roasting tray, cover loosely with foil and rest for 10 to 15 minutes.
Original Recipe Diana Henry
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