- Serves4
- CourseMain meal
- Prepare20 mins
- Cook1 hr 10 mins
- Total time1 hr 30 mins
- Plusbrining and resting
Ingredients
- 1½kg No.1 Free Range Corn Fed Whole Chicken
For the brine
- 75g sea salt flakes
- 1 tbsp light brown soft sugar
- 2 lemons, quartered
- 1 tbsp black peppercorns
- 1 bulb/s garlic, halved through the middle
- ½ x 20g pack rosemary
- ½ x 20g pack lemon thyme
For the compound butter
- 125g unsalted butter, softened
- 1 unwaxed lemon, zest
- 2 clove/s garlic, peeled and minced
- 3 sprig/s lemon thyme, from the pack used for the brine
- 2 sprig/s rosemary, from the pack used for the brine
- ½ tsp fennel seeds
- ½ tsp sea salt flakes
Method
Find a saucepan or pot large enough to comfortably fit the chicken (and clear a space in the fridge large enough for it). Measure 2L water in a jug. Add the salt, sugar, lemon quarters, peppercorns and garlic to the pot, with a third of the water. Bring to the boil, stir for a few minutes until the sugar and salt dissolve, then remove from the heat.
Pour in the remaining water and add the herbs. Allow the mixture to cool completely, then add the chicken, breast-side down. Make sure it is fully submerged, then cover and place in the fridge for 12-24 hours.
Meanwhile, make the compound butter. Place the butter into a small bowl and add the lemon zest and garlic. Finely chop the leaves from the herbs, and crush the fennel seeds to a fine powder using a pestle and mortar or spice grinder. Add both to the butter, with the salt and a grind of black pepper, and stir well.
When ready to cook, remove the chicken from the brine, allowing any excess liquid to drip back into the container, and place in a roasting tin. Pat the skin dry thoroughly with kitchen paper, then leave the chicken to sit at room temperature for 30 minutes. Meanwhile, preheat the oven to 230ºC, gas mark 8.
Using your fingers, carefully prise the skin from the chicken breast, creating a pocket all the way over the breasts and the top of the legs. Fill with the compound butter, smearing it as evenly as you can underneath the skin.
Remove the lemon halves, garlic and herbs from the brine liquor and use to fill the cavity (they may not all fit, so use enough to comfortably fill the bird). Make sure none of the filling is protruding, or it may burn. Tie the legs together using a piece of cook’s string Discard the brine.
Place the chicken into the centre of the oven, roast for 20 minutes, then lower the temperature to 200ºC, gas mark 6 and rotate the roasting dish for even browning. Roast for 50-55 minutes more (longer for a larger chicken), until the skin is golden brown. Baste with the fat from the pan halfway through the cooking time.
The chicken is ready when the thickest part registers 75ºC on a meat thermometer, and there is no pink meat and the juices run clear. Don’t overcook it, or you’ll lose the moisture.
Allow the chicken to rest, uncovered, for at least 15 minutes before carving. Don’t forget to save the juices to turn into a delicious gravy!
Cook’s tip
Potatoes in roasting juices
If you’re looking for a quick, all-in-one roast dinner, throw a bag of miniature new potatoes into the tin to cook in the chicken fat. They will soak up the juices and flavour and become extra crispy.
Buttermilk
A contender for the best roast chicken was the technique made famous by American chef Samin Nosrat – an overnight marinade in buttermilk. Stir 1½ tbsp sea salt flakes and a good grind of black pepper into 284ml tub buttermilk, then cut open the bag of the chicken with scissors. Pour the buttermilk mix into the bag, seal the top with an elastic band or clip, then chill for 24 hours. Scrape off and discard most of the buttermilk, then roast as per the recipe.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 3,128kJ/ 751kcals |
|---|---|
Fat | 50g |
Saturated Fat | 24g |
Carbohydrates | 4.6g |
Sugars | 3.7g |
Fibre | 0.2g |
Protein | 71g |
Salt | 3.2g |