John Whelan shares with us what he promises to be the best tasting roast chicken you will ever make!
1 large organic chicken or chicken pieces.
2 litres of spring water.
150g of sea salt
80g of granulated/caster sugar
80g of honey
200ml of cider vinegar
Combine all the brine ingredients together in a large saucepan and bring to the boil.
Once boiled let the brine cool and when cold immerse the chicken in it making sure that the chicken is covered. Leave for 24-48hrs in the fridge. **48 hrs is better**
After 24-48hrs take out the chicken and pat it dry and put back in the fridge for 2 to 24 hrs uncovered to dry the skin out.
Pre-heat the oven to 220C
Put the chicken in a lightly oiled oven tray or Staub vertical roaster and put in the oven at 220C for 20 mins then turn the oven down to 180C and cook for a further 35mins or until the juices run clear when you stick a thin blade into the thigh. **You can use a probe thermometer 75C**
Rest the chicken (if whole) for at least 10 mins on its breast before serving.
We think this roast chicken would taste delicious paired with a tasty summer salad! Why not Domini Kemp's delicious slaw recipe as a side? You can find it here.