DONNA HAY

GIVE YOUR SUN­DAY ROAST A FLAVOUR-FILLED BOOST

Sunday Herald Sun - Stellar - - Contents - by Donna Hay

Brined roast chicken.

B

rin­ing helps achieve a per­fectly juicy, ten­der and flavour­ful roast chicken ev­ery time.

1 x 1.6kg chicken 2 lemons, sliced 1 ta­ble­spoon ex­tra vir­gin olive oil

sea salt and cracked black pep­per BRINE 1 small bunch fresh bay leaves 2 ta­ble­spoons black pep­per­corns ½ cup (150g) rock salt 1 cup (175g) brown sugar 1 cup (250ml) malt vine­gar 3 litres wa­ter

STEP 1 To make the brine, place the bay leaves, pep­per­corns, salt, sugar, vine­gar and wa­ter in a large saucepan over high heat. Bring to the boil. Cook, stir­ring, for 4 min­utes or un­til the salt and sugar have dis­solved. Re­move from the heat and al­low to cool com­pletely. STEP 2 Tie the legs of the chicken with kitchen string and place, breast­side down, in the brine. Cover and re­frig­er­ate for 4–8 hours. STEP 3 Pre­heat oven to 200°C. Place the lemon slices on a large oven dish lined with non-stick bak­ing pa­per. Re­move the chicken and bay leaves from the brine, dis­card­ing the brine liq­uid. Place the chicken, breast-side up, on top of the lemon with the bay leaves. Driz­zle with oil and sprin­kle with salt and pep­per. STEP 4 Cook for 45–50 min­utes or un­til the chicken is golden brown and cooked through. Serves 4.

``Achieve juicy, ten­der chicken ev­ery time´´

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