Brining for the best & juiciest roast chicken Ever? You betcha! It’s a big claim and I’m not one to call things best very often, but this ticks all the boxes.
It takes a fresh chicken to the next level, but you can click to read more about the recipe and the credits for inspiration below the recipe.
More about brining for the best & juiciest roast chicken ever
Last year was the first time I’d brined a chicken to roast. It blew me away – how juicy and flavourful it was! The skin was the deepest golden brown and the meat was tender, without the slightest hint of dryness. Coupled with that, it had flavour – slightly lemony and herby – from the brine ingredients.
The inspiration was thanks to Toni Burnett-Rands, better known here in Tasmania as Honey Child, of Honey Child’s Creole. We met at her house after our first Tasmanian Covid lockdown in 2020. Her warm spirit, graciousness, passion and love for food was infectious. During our easy conversation, Toni talked of brining all her meat that’s on the bone before cooking.
It took me a while to actually do, but my research led me to Recipe Tin Eats – Nagi’s fabulous ingredients and instructions ticked all the right boxes. Although I’ve tweaked the original a little, the lemon and herbs are the perfect flavour profile for my style of roast.
Making the brine is easy. All you need to do is add the ingredients to a pot, bring to the boil and simmer for a minute or so, until the salt dissolves.
Be careful though, because you need to COOL THE BRINE COMPLETELY before adding chicken!
If you don’t, you may be creating a recipe for food poisoning, as bacteria could grow in the chicken if it’s added to warm brine.
Place the chicken upside down in the brine and make sure it’s completely submerged.
Cover and put in the fridge for a minimum of 12 hours, but a full 24 is best.
So making the brine the evening before you’re cooking is a good idea.
If you make this recipe, make sure you comment, share and tag me on socials.
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