Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 250g/9oz soft light brown sugar
- 150g/5½oz sea salt
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- 1 tsp allspice
- 2 bay leaves
- 1 tsp juniper
- 1 head garlic
- 1 small bunch thyme
- few cloves
- 1 star anise
- 1 tsp black peppercorns
- 2 litres/3½ pints
- 1 whole chicken
Method
-
Mix everything apart from the chicken together in a large saucepan big enough to hold the chicken. Place over a medium heat and bring to the boil. Stir until the sugar and salt have dissolved. Remove from the heat and allow to cool completely.
-
Prick the chicken all over with a skewer and submerge in the brine. Cover and place in the fridge overnight.
-
The next day, remove, dry the chicken with kitchen paper, place on a plate and into the fridge for at least an hour to dry out.
-
Follow your favourite roast chicken recipe, but keep an eye on the colour as the brine can make the chicken brown faster.
