Chicken made like turkey Recipe
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Ingredients: |
Ingredients: 1.4kg/3lb chicken
150g/5ozs salt
1.5 litres/50flozs. water
75g/2.7ozs. butter, melted
2 tablespoons garlic powder or 4 cloves finely minced garlic
1/2 lemon, cut in 3-4
3 cloves garlic, peeled and halved
3 sprigs thyme
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Directions: |
Directions:1. Make sure that you have a bowl or lidded container large enough for the chicken and room in the fridge. Mine was a 1.4kg/3lb chicken which fit in a large mixing bowl.
2 - Mix up a brine solution. I used 150g/5ozs. rock salt with 1.5 litres/3.17pints water.
3 - Don't brine in warm water, make sure the brine in cold (I find it quicker to heat up a cup of the water and then dissolve and then top up with cold water and then cool).
4 - If you don't have overnight to brine the chicken, even 4 hours will do.
Roast Chicken Best Classic
How to get that crispy skin: Make sure that you pat the chicken really dry-you'll use a lot of paper towels for this! Also bake the chicken on a rack or trivet-a trivet can be as much as a layer of potatoes or vegetables! Keep basting the chicken while roasting and the grill at the end gives it that final burnished crisp skin!
How to tell when chicken is done? How long your chicken takes to cook depends on whether a) you've taken it out of the fridge to come to temperature first and b) the size of the chicken. I take the chicken out 60 minutes before roasting it. A general rule for cooking chicken is that it takes around 45 minutes per kilo or 20 minutes per pound of chicken plus 20 minutes extra but honestly I like to cook my chicken for a bit longer because there's nothing worse than cutting into a pink chicken-everyone freaks out. The brining prevents the chicken from drying out.
Roast Chicken Best Classic |
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