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Flat brined roast chicken with lemon and herbs
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Chef :
BeckyFlat brined roast chicken with lemon and herbs
I saw this recipe in Spanish Cookpad last week and was intrigued by the brining thing as I often roast chicken (who doesn't??!!), but have never tried brining it first. Apparantly it makes the meat much jucier so I thought I'd give it a try. This brine only uses water, salt and sugar so it was super easy and it certainly made a difference to the meat which was very moist and tender despite having no skin. I used an organic chicken and asked the butcher to skin it and make the cut down the middle for me. I was tempted to add some minced garlic to the herby paste, but I'm glad I didn't actually because the herbs and lemon juice and zest gave the chicken - and my kitchen - quite enough tang and flavour. I'll definitely try brining again and will probably add other ingredients to the brine too. Perhaps a quartered apple and a couple of cloves to pork, anise seed and a piece of ginger to beef.... Look forward to some brine experiments in the near future :-)
Ingredient
Food ration :
4 servingsCooking time :
100 mins
1/2 cup
salt
1/2 cup
sugar
12 cups
water
1 tsp.
mustard
1/2 tsp
salt flakes
1 tbsp
olive oil
1 tbsp
butter
Cooking instructions
* Step 1
Put the water, salt and sugar into a large pan
* Step 2
Stir for a while until the salt and sugar dissolve
* Step 3
And the water is clear again
* Step 4
Submerge the chicken in the pan, put the lid on and store in the fridge for an hour.
* Step 5
Wash and chop the herbs and grate the zest of two large lemons. Give them a good scrub beforehand if they aren't organic. Add the mustard, oil, pepper, juice of half a lemon and salt and mix well
* Step 6
After an hour take the chicken out and put it on a board covered with kitchen paper. Dry it. Start to pre-heat the oven to 250°
* Step 7
With a sharp knife carefully make some cuts in the chicken
* Step 8
Fill the spaces with the herby paste and put the chicken on a lined baking tray or roasting dish and place it in the oven
* Step 9
Put the butter and the grated zest and juice of one lemon in a small pan. Heat gently until the butter has melted
* Step 10
After 10 minutes take the chicken out. Turn the oven down to 200°. Baste the chicken with the melted butter and lemon
* Step 11
Baste underneath too
* Step 12
Leave for about 40 minutes taking it out once or twice to baste with the juices
* Step 13
When it is cooked, leave to rest on a plate while you prepare a salad or some steamed veg
* Step 14
Serve and enjoy. The meat should be tasty and moist. I will definitely brine again - it makes a real difference.
* Step 15
Have a nice tasty week all 😊☺
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