In the 3rd episode of my Perfect Chicken recipes series, I share my hacks on how I achieve a moist and perfectly roasted Chicken.
The first episode covered 'Washing your Chicken'; ‘How to Brine your Chicken’ for more flavour was covered in the second episode. Video links have left below for your convenience.
INGREDIENTS
1.2kg of a whole Organic or Free Range Chicken
1 litre of lukewarm water
5-10 Organic Carrots (keep the leaves as they can be used for various recipes - coming soon)
2-3 tablespoonful of Honey
1 tablespoonful of whole AllSpice
1 teaspoonful of freshly milled Black Peppercorns
4 Bay leaves
30g of Tarragon (you can substitute it with a tablespoonful of Aniseed or 1 teaspoonful of Caraway seeds)
2 Sprigs of Lavender flowers (optional)
20 unpeeled Garlic Cloves
4 tablespoonful of Olive oil
30g of Butter
250ml of White Wine / Prosecco / Palm Wine
500ml of Chicken stock (I omitted this as I roasted my Chicken in a ClayPot, which traps in all the juices of the Chicken)
5 large peeled whole Shallots( in the absence of Shallots you can increase the amount of normal Onions you use)
2 large peeled whole Onions
HOW TO CLEAN YOUR CHICKEN
SPICES & HERBS FOR THE BRINE
1 Habanero Chilli
1 tablespoonful of whole AllSpice
1 tablespoonful of whole Black Peppercorns
4 Bay leaves
30g of Tarragon (you can substitute it with a tablespoonful of Aniseed or 1 teaspoonful of Caraway seeds)
HOW MAKE YOUR CHICKEN BRINE
NOTES
- Use the herbs and spices in the Brine when roasting your Chicken
- Cook the Chicken for 20 minutes (breast side up), then turn it over and roast for a further 30 minutes).
- Your cooking time depends on the weight of your Chicken
- Use a thermometer to check the temperature of thickest part of the Chicken. Its should read a minimum of 75*c
- Serve your Chicken with any vegetables of your choosing
- Please don't forget to like the video and leave your comments below.
METHOD
Watch how to prepare the perfectly moist Chicken below;
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All photos, recipes and videos are by the owner of this blog.
