The Perfect Roast Chicken
Servings: 4 serves
Ingredients
- 1 free-range whole chicken (about 1.6kg)
- 100 g fine salt (for the brine)
- 2 L cold water (for the brine)
- 50 g softened unsalted butter
- 1 garlic clove, crushed (for the butter)
- 1 tsp fresh thyme leaves (for the butter)
- 1 Eureka lemon, halved
- 4 sprigs fresh thyme
- 2 whole garlic cloves
- 1 bay leaf
- Flaky salt and freshly cracked pepper
Gravy
- 1 tbsp plain flour
- 250 ml chicken stock
- 60 ml dry white wine
Instructions
- Day before: dissolve the salt in the cold water in a large container. Submerge the bird, refrigerate 12 to 24 hours.
- Day of: lift the bird out, pat very dry with paper towel. If you have time, leave uncovered on a rack in the fridge for another 12 hours to dry the skin further (the morning of works at a pinch).
- Preheat oven to 220°C fan-forced. Mash the softened butter with the crushed garlic, thyme leaves and a pinch of pepper.
- Gently slide your fingers between the breast meat and the skin to loosen. Push the herb butter under the skin, spread it across the breast.
- Stuff the cavity with the lemon halves, thyme sprigs, whole garlic cloves and bay leaf. Truss the legs with kitchen string if you have it; tuck the wing tips under.
- Place breast-side-up in a wide cast-iron pan. Season the skin with cracked pepper. Roast for 50 minutes for a 1.6kg bird (add 5 minutes per 200g over 1.6kg).
- Test for doneness: juices should run clear from a thigh pierced at the joint, or a probe in the thickest part of the thigh should read 75°C.
- Lift the bird onto a warm plate. Tent loosely with foil. Rest 15 minutes (non-negotiable).
- Make gravy: pour off most of the fat from the pan. Place the pan on medium heat. Whisk in the flour to the dark fond. Add stock and wine, whisk hard, simmer 5 minutes until thickened. Strain into a warm jug.
- Carve the rested bird. Sprinkle with flaky salt. Serve with the gravy poured over.