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Brine for chicken

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves

Makes 1 chicken

By Matt Tebbutt
From 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

  1. 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.

  2. Prick the chicken all over with a skewer and submerge in the brine. Cover and place in the fridge overnight.

  3. 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.

  4. Follow your favourite roast chicken recipe, but keep an eye on the colour as the brine can make the chicken brown faster.

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