Citrus Roast Chicken

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ARE YOU HOSTING CHRISTMAS IN JULY THIS YEAR?

TANTALIZE YOUR TASTEBUDS WITH THIS MOUTH-WATERING RECIPE, GUARANTEED TO LEAVE YOUR GUESTS WANTING MORE…

Cook time: 1.5hrs
INGREDIENTS
• 1 CUP SEA SALT FLAKES

• ¼ CUP BROWN SUGAR

• 55ML RED WINE VINEGAR

• 1 BUNCH ROSEMARY

• 1 BUNCH THYME, PLUS EXTRA TO SERVE

• 2 ORANGES

• 2 LEMONS, PLUS EXTRA WEDGES TO SERVE

• 1½ GARLIC HEADS, HALVED HORIZONTALLY

• 1 CHICKEN (1.8KG)

• 20GM SOFTENED BUTTER, PLUS 80GM CHILLED BUTTER

• 150ML DRY WHITE WINE

• 1 CUP CHICKEN STOCK

• 2 TBSP EACH COARSELY CHOPPED FLAT-LEAF PARSLEY AND TARRAGON

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METHOD
1. STIR SALT, SUGAR, VINEGAR, HALF THE ROSEMARY AND THYME AND 1 LITRE WATER IN A SAUCEPAN OVER MEDIUM HEAT TO DISSOLVE SUGAR. HALVE ORANGES AND 1 LEMON AND SQUEEZE JUICE INTO PAN, THEN ADD THE SQUEEZED FRUIT WITH TWO-THIRDS OF THE GARLIC AND BRING TO THE SIMMER. TRANSFER TO A CONTAINER LARGE ENOUGH TO FIT CHICKEN, ADD 2.5 LITRES COLD WATER AND REFRIGERATE UNTIL CHILLED.

2. ADD CHICKEN TO BRINE, WEIGHT WITH A PLATE TO SUBMERGE COMPLETELY, THEN COVER AND REFRIGERATE FOR 8-12 HOURS.

3. PREHEAT OVEN TO 220C. DRAIN CHICKEN FROM BRINE, RINSE UNDER COLD RUNNING WATER AND PAT DRY WITH ABSORBENT PAPER. PIERCE REMAINING LEMON ALL OVER WITH A SKEWER AND PLACE IN CAVITY WITH REMAINING ROSEMARY, THYME AND GARLIC. TUCK IN WINGS AND LOOSELY TRUSS LEGS, PLACE IN A ROASTING PAN LINED WITH BAKING PAPER, RUB ALL OVER WITH SOFTENED BUTTER, SEASON TO TASTE AND ROAST UNTIL JUICES RUN CLEAR WHEN THIGH IS PIERCED WITH A SKEWER (45 MINUTES-1 HOUR; COVER LOOSELY WITH FOIL IF CHICKEN IS DARKENING TOO MUCH). SET ASIDE TO REST FOR 15 MINUTES. REMOVE CHICKEN FROM PAN AND SET ASIDE.

4. BRING PAN JUICES TO THE SIMMER OVER MEDIUM-HIGH HEAT, SCRAPING LOOSE CARAMELISED BITS FROM BASE OF PAN, ADD WINE AND SIMMER UNTIL REDUCED BY HALF (4-5 MINUTES), THEN ADD STOCK AND SIMMER UNTIL REDUCED BY TWO-THIRDS
(10-12 MINUTES). GRADUALLY ADD CHILLED BUTTER, A CUBE AT A TIME, WHISKING TO INCORPORATE BEFORE ADDING MORE, SEASON TO TASTE AND STIR IN CHOPPED HERBS. SPOON OVER ROAST CHICKEN AND SERVE HOT WITH LEMON WEDGES.
SHARE YOUR FAVOURITE BELLY WARMING RECIPE WITH US AT @HARRISREALESTATE

Recipe: http://bit.ly/2lZzSHb

 

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