FOOD: Chicken shop chicken. Annie Smithers

Dry-brine method

– 1 lemon

– 2 tbsp olive oil

– 2¾ tsp salt flakes

– 1 tsp freshly ground pepper – 1 tsp paprika

– 1 x 1.8kg chicken

To make the spice rub, zest and quarter the lemon. Combine the zest with the juice from a quarter of the lemon, one tablespoon of the olive oil, two-and-a-half teaspoons of the salt, the pepper and the paprika in a small bowl.

To season the chicken, first pat dry the outside of the chicken with a paper towel. Rub the spice mixture over the skin of the bird and then rub a little in the cavity. Insert the lemon quarters in the cavity.

To truss the chicken, cut a piece of kitchen twine about 40 centimetres long. Tuck the wings under the bird as best you can. Centre the twine under the back end of the chicken so equal lengths of twine are where you tucked the wings in. Lift up each side of the twine, crossing it over the top of the bird’s body, and wrap it around the legs. Tie the legs together.

Let the chicken air-dry by placing it in the refrigerator, uncovered, for 24 hours.

Preheat your oven to 200ºC. Put the chicken in a roasting dish and sprinkle on the remaining salt. Put the roasting dish in the oven and baste the chicken at the 45-minute mark with the juices from the pan. The bird should take about another 10-15 minutes until it is cooked.

Wet-brine method

– 100g salt

– couple sprigs rosemary, thyme, parsley – 4 cloves garlic

– 1 small onion, sliced

– 1 lemon, halved

– 2 bay leaves

– 2 tsp black peppercorns

– 1 x 1.8kg chicken

Combine the salt and aromatics (herbs, garlic etc) with half a litre of water in a medium saucepan over high heat. Bring to the boil. Cover and remove from the heat and let stand for 10 minutes.

Place the chicken in a bowl, bucket or bag and pour the brine over the chicken. Let it sit at room temperature for two to three hours, or refrigerate for four to six hours.

Drain the chicken and pat dry. Roast as per previous instructions.