Roast Chicken

This is my standard roast chicken recipe.   It just needs short preparation and time to cook.

Download This Recipe as a PDF

Ingredients:

1 litre warm water.

60g salt.

1 fresh chicken, any trussing removed.

1 lemon, juice and zest.

Freshly chopped herbs of your choice.

1 or 2 cloves garlic, peeled and chopped (optional).

Salt and pepper.

55g butter.

A large glass of white wine.

Method:

Dissolve the salt in the warm water and allow to cool.

Place the chicken in the water, cover and refrigerate overnight.

Mix the lemon juice and zest, herbs, garlic (if using), seasoning and butter to make a paste.

Drain the chicken and push the paste between the skin and breast meat.

Push the left-over lemon halves and any spare herbs into the chicken cavity.

Place the chicken in a roasting pan, season and add the wine.

Cook in a preheated oven at 95C, Gas Slow or a quarter for 180-210 minutes or until the thickest part of the thigh has reached 70C.

Remove from the oven and cover with foil and a kitchen towel to keep warm and rest for an hour (while you roast potatoes).

Return to the oven at the highest temperature possible for 5-10 minutes to brown the skin.

Serve and enjoy – wonderfully moist, excellent cold and always a winner.

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© 2022 - Penny Melville-Brown
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