Brining: How to make my idea of perfect Roast Chicken

Delicious, juicy, flavourful Roast Chicken with crispy skin, perfect for weeknights or as a centrepiece for a Sunday Roast.

I don’t think there’s anything that can beat the nostalgia of a great roast chicken. The crispy skin, the juicy meat, the memories of conversation and family around the table always come back to me whenever I have it. Nowadays I make this chicken at least once a week, using a few tricks I’ve picked up throughout my career to lift it up a few notches.

Chicken Brine:

• 3L Water

• 300g Salt

• 300g Sugar

• 6 Cloves Garlic, lightly crushed

• 1 Lemon, sliced

• 1 Orange, sliced

• 2 sprigs Fresh Rosemary

• 2 sprigs Fresh Thyme

Method:

Bring everything to a boil, and let simmer until the salt and sugar are fully dissolved.

Allow to cool and then submerge the chicken overnight.

To cook the Chicken, roast at 170C using a meat thermometer set to 75C