Brining overnight in a salt-water solution flavoured with herbs, lemons and oranges does amazingly good things to a chicken. The seasoning and flavours are sucked in and permeate the meat and the magic of the brine means that the chicken stays really (sorry for the creepy word but sometimes there's no avoiding it) moist.
We then simply dry the chicken and stuff it with some of the same flavourings (citrus, garlic and herbs) for an extra flavour boost.
| PER 100G | PER CHICKEN | |
| ENERGY | 732kj | 11,712kj |
| PROTEIN | 18.8g | 300.8g |
| FAT TOTAL | 10.7g | 171.2g |
| - SATURATED | 3.4g | 54.4g |
| CARBS | .9g | 14.4g |
| - SUGARS | 0g | 0g |
| SODIUM | 205mg | 3280mg |
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve with our potato gratin, potatoes roasted in duck fat and a mixed leaf salad, green beans or peas braised with lettuce and shallots.
LOW CARB: Skip the potatoes and load up on vegetables like a big salad of interesting mixed leaves, with some sliced fennel and radish for crunch, dressed with the juices from the chicken.
Please note: this chicken is raw and must be fully cooked before consumption.
To cook: preheat the oven to 200C, pat dry the chicken and place it in a lightly oiled tray for about an hour. Check that the juices run clear then rest breast-side down, covered in foil, for ten minutes before carving.
Defrost information: defrost in the fridge overnight. For a quick defrost, place sealed bag in room temperature water and ensure that you finish cooking within 2 hours of starting the defrosting process.
