GIVE YOUR SUNDAY ROAST A FLAVOUR-FILLED BOOST
Brined roast chicken.
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´´