How to cook the per­fect chicken

Look (UK) - - FOOD -

BUTCHER IT

Sup­port your lo­cal butcher by buy­ing or­ganic and free range. It tastes so much bet­ter!

BRINE IT

Keep your chicken moist by soak­ing it in brine for 24 hours be­fore roast­ing. Dis­solve three ta­ble­spoons of salt and a ta­ble­spoon of sugar in a litre of water. Al­low to cool then add a halved lemon, pep­per­corns and bay leaves. Add thyme and gar­lic if you like too. Pat the

chicken dry.

HERBS and spices

Stuff­ing your chicken will bring out more flavour. Use fresh thyme, rose­mary, lemon, ginger and gar­lic.

Make a RUB

For ul­ti­mate flavour mix two ta­ble­spoons of rape­seed oil with freshly ground pep­per, a pinch of sea salt, a tea­spoon of honey, juice from half lemon, chopped thyme and gar­lic and a tea­spoon of smoked hot pa­prika.

don’t RUSH IT…

Leave meat out for 15 mins be­fore cook­ing. Bake for 30 mins at 220 de­grees, then brush with your rub, be­fore cook­ing for five mins at 250 de­grees un­til golden and crispy.

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