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Roast Chicken

Ingredients Quantity
Whole Chicken (1.2-1.5 kg) 1
For the Brine Solution
Water 1 liter
Salt 3 tbsp
Sugar 3 tbsp
Cinnamon 1 stick
Bay leaf 2 pieces
Black pepper corns 1 tsp
Cloves 6-8 pieces
For the Herb Butter
Butter (room temperature) 100 grams
Thyme (chopped) 7 grams
Garlic (mashed) 1 clove
Black peppercorns (crushed) 2 tsp
Parsley (chopped) handful
Lemon zest 1 whole
Salt as required


  1. Use your fingers to pry the wishbone from the chicken, which will make the roast chicken easier to carve.
  2. Prepare the brine by dissolving the salt and sugar into the water, and add the remaining spices.
  3. Soak the chicken in the brine for 24 hours or at least over night in the fridge.
  4. Preheat oven to 170 ͦC.
  5. Mix all ingredients together for the herb butter.
  6. Take the chicken out of the brine and pat dry using a paper towel, using your hands rub the herb butter all over the chicken and stuff some butter under the skin.
  7. Roast at 170 ͦC for 45-60 minutes.
  8. Rest for 5-10 minutes before serving.

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Replay: FRIDAY

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Replay: FRIDAY

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