Ready in 25 hours
Serves 6 people
Tips
Flavoured butter can vary as per choice.
The chicken needs to be sitting in the brine inorder to get crispy skin.
Sugar or honey in the basting liquid would help in caramelising and giving a good golden crust.
Base vegetables and fruits are also optional, i like to add citrus because it helps as a flavour enhancer.
A side of mashed potatoes or fries would also work really well.
Ingredients
1 whole chicken with skin on
250 + 50 gms butter.
Salt to taste
1tbsp pepper
2tbsp honey
50 gms fresh coriander with stems
Onion chunks
Capsicum chunks
Carrot chunks
Orange segments
French beans
Corn kernels
Garlic pods
Asparagus
Potato chunks
Mixed herbs
Rope to tie
500 ml water
100ml apple cider vinegar/ synthetic vinegar
Fresh herbs
3-4 black peppercorns
1 bay leaf
500 ml chicken stock
2 tbsp cornflour
Preparation
Prepare a brine liquid with water, vinegar, peppercorns, bayleaf, salt, and herbs.
Soak the chicken in it for 24 hours.
Cut all vegetables in equally and marinate the vegetables in butter, salt, pepper.
Spread it evenly in a baking pan.
In a large bowl add 100 gms butter, seasoning and herbs.
Spread the butter under the skin of the chicken equally and stuff the bunch of coriander in the opening of the chicken , tie it tightly with the rope.
Bake in a preheated oven @ 180c for 45 mins.
Make basting paste with remaining butter, seasoning and honey with herbs.
Keep applying the butter on the chicken every 10 mins.
The chicken will get a good crispy crust.
Transfer the remaining jus with chicken stock to a heavy bottom pan and add a slurry of cornflour and water to thicken it. Adjust seasoning and herbs.
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