Poultry recipes |
Classic Roast Chicken |
Brine 12 cups cold water 3/4 cup salt 2 Tbsps sugar 2 cloves garlic 2 x bay leaves 2 x branches fresh thyme 2 x branches fresh rosemary Chicken 1 x chicken (about 5 lbs) 1 x onion, quartered 3 Tbsps butter, melted 1 tsp chopped fresh thyme leaves 6 x large carrots, halved lengthwise Sauce 1 tbsp cornstarch 1 tbsp water 1/4 cup white wine 1-1/2 cups chicken broth 1 tsp fresh thyme leaves salt and pepper |
Brine Remove from the heat and add the remaining water to cool the mixture. Place the chicken in the brine, breast side down. Refrigerate overnight if possible but at least 2 hours. Brush the outside with butter and pour the remainder in the cavity. Sprinkle the outside with the thyme. Season with salt and pepper. Place the carrots on the bottom of a roasting pan. Set the chicken on top. Insert a meat thermometer into the meat on the inside of the thigh without touching the bone. Roast until the thermometer reads 82°C (180°F), about 2 hours. Pour into a small saucepan, add the broth and thyme and bring to a boil. Reduce by half. Whisk in the cornstarch mixture. Simmer 1 minute. Strain into a sauceboat. Season with salt and pepper. |