Brining is the secret to an incredibly moist, succulent, flavour infused roast chicken. This brine is based on a recipe by Thomas Keller, one of the great masters of the culinary world. This recipe includes a verjuice jus sauce, a lighter alternative to gravy.
1. Kosher salt substitutes: table salt or rock salt – decrease by 1⁄4 cup.
2. Trussing a chicken is simply using twine to fasten the wings and legs to the body of the chicken so it cooks evenly.
3. Bring the chicken to room temperature before roasting to help it cook more evenly.
4. If you do not have a fan forced or gas oven, increase the oven temperature by 20C/70F.
5. As a guide, an unstuffed chicken at room temperature in a preheated fan forced oven
at 180C/350F will take about 20 minutes per 500g/1lbs. So a 1.5kg/3.3lbs chicken will take approximately 60 minutes.
6. Verjuice is like a vinegar but is not as tart as lemon juice and vinegar. It is made from the juice of unfermented grapes. Lemon could also be used, but as it is tarter, reduce the quantity to 1/8 cup and add sugar until the sharpness of the lemon mellows.