Roast Chicken
- serving for 3-4
- 2+24 hours
- oven, pot
For Roast Chicken
Ingredient
whole chicken
flavored butter
olive oil & sea salt
Brine
water 2 L
maldon salt 100 g
garlic 6 cloves
bay leaves 3 pc
honey 6 tbsp
sherry vinegar 6 tbsp
star anise 3 pc
peppercorns 1 handful
fresh parsley 1 handful
Directions
Boil the brine and cool
Brine the chicken for 8-24 hours in fridge
Rinse chicken in clean cold water and pat dry
Leave uncovered to dry in fridge
Bring the bird up to room temp
Rub some flavored butter underneath skin
Rub a little olive oil and sea salt on outer skin
Bake at 240c for 10 mins then reduce to 200c until reaching an internal temp of 70-71c
Rest for 30 mins until 73-74c
Principles
- Brining: season chicken throughout, tenderize meat and retain moisture
- Butter underneath skin: melted butter baste meat keeping moist, crisp up skin
- Resting: allow meat to relax and juices to redistribute result in a more flavorful and tender chicken
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Roast chicken time: ~20 mins/500 g/ 180c with fan
credit to chefthombateman