We make two at a time - you don’t have to double brine as long as
you have a vessel the correct shape to submerge both chickens.
Chicken Brine . .
3 litres water
2 sprigs thyme
2 bay leaves
1 tsp black peppercorns
60 g salt
150 g sugar
Chicken . . .
2 whole chicken (3 lbs) wings removed
1 tbsp canola oil
8 medium sized carrots
4 medium onions
Jus . . .
4 chicken wings
3 tbsp canola oil
3 shallots (or equivalent onion)
3 cloves garlic
1 tsp peppercorns
500 ml white wine
250 ml sherry
600 ml chicken demi-glace (thinned)
Brine chicken . . .
1. Boil water, thyme, peppercorns and bay leaves,
then add sugar and salt until fully dissolved. Allow too cool.
2. Important!! Follow to the letter . . . Remove wings at breast-use to make jus!
Submerge chicken in brine - leave for 12 hours (over-night).
Remove from brine, pat dry and leave uncovered in fridge for TWO DAYS.
Skin should be completely dry. Looks unappetizing when ready!
Make jus . . .
1. Take chicken wings and sear in pan with canola oil, until dark golden.
Add shallots, garlic and peppercorns, cooking until shallots and garlic are caramelized.
Strain off excess oil.
2. Add white wine and sherry to deglaze and all roasted bits on the bottom of the pan.
Reduce wine until almost evaporated.
Add demi-glace and bring to a boil. Once boiling add sprigs of thyme and rosemary and
turn heat off and remove pan to counter, leaving covered to infuse for 20 minutes.
3. Strain through a fine strainer and finish with a touch (just a touch-it’s strong) of
Sherry vinegar to taste.
Set aside and reheat when ready . . .
Roast Chicken . . .
1. Set oven at 350º ‘convection’ or 375º ‘roast’. Lightly rub entire bird with canola oil.
Carefully season all of the skin surface with and even layer of salt, try not to get it on the exposed meat.
Place a half-lemon (split in two) inside the body cavity. Chop carrots and onions in one to two inch
Pieces for a layer in the roasting pan. Then place seasoned chickens on top, breast up,
and place in the oven for 60 minutes. Baste with drippings and replace in oven for another 15-25 minutes.
When the thickest part of the breast is at 165º remove and let rest for 15 minutes before slicing.
Times and temperatures are guesstimates, depending on your oven’s performance.
To serve, ladle a pool of jus on the plate, top with a chicken portion and surround with
veggies and a starch as your appetite desires. Maybe a little more jus . . . .