Ultimate roast chicken

Ultimate roast chicken

By
From
Slow
Serves
4
Photographer
Tara Fisher

This recipe is based on one by Thomas Keller of the French Laundry restaurant in Napa Valley, California. I think he’s the best chef cooking on the planet. It’s great with the Slow-roast Parsnips with Sherry and Chestnuts.

Ingredients

Quantity Ingredient
1 x 1.5kg whole chicken
1 onion
2 carrots
2 teaspoons flaky sea salt
2 tablespoons rapeseed oil

Brine:

Quantity Ingredient
250g flaky sea salt
100g clear honey
8 bay leaves
5 garlic cloves
2 large fresh thyme sprigs
2 lemons

Method

  1. Place all the ingredients for the brine with 5 litres water in a large saucepan, bring to the boil and simmer until the salt and honey have dissolved. Remove from the heat and allow to cool completely. Place the chicken in the cold liquid, then put in the fridge to marinate for about 2 hours.
  2. Preheat the oven to 200°C. Carefully lift the chicken out of the brine (discard the brine), then wash it thoroughly in cold water. Remove the wing tips from the chicken by cutting through the end joint of the wing, then place them in a roasting tin. Roughly chop the onion and carrots, then place them in the tin with the wing tips. Put the chicken on top of them and season it with salt. Drizzle with the rapeseed oil, then roast in the oven for 1 hour.
  3. Turn the chicken around so that it is back to front, then continue cooking for a further 15 minutes. To check if the chicken is cooked, pierce the thickest part of the thigh with a skewer or knife. If the juices run clear, the chicken is cooked. If not, return to the oven for a further 10 minutes, then check again.
  4. Remove the chicken from the oven and allow to rest for 10 minutes before transferring it to a serving plate.
Tags:
James Martin
Saturday Kitchen
slow cooking
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