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I stole this recipe from Nigella when I was watching her Christmas dvd last year.
I love a good roast chicken! Up until recently I have always baked my bird in the oven but with Blondie bragging each week about how her rotisserie chicken was so yummy I was feeling rather left out, so one Sunday morning I sent Dwaine on a mission to bunnings to get our own rotisserie.
The first chicken that I baked in the bbq on the rotisserie was OK, but it wasn’t anything to rave on about. It came out dry so I wasn’t very impressed with my efforts.
I had used this brine once before for my Christmas family lunch so I though I might try it with a chicken. My bird was soft, tender & moist with a hint of all the spices.
You don’t have to go all out & use all the herbs & spices like I did. Water, sugar & salt will do the tick as well.
The first time I used this recipe I left the chicken in the brine overnight, now I leave it in there for 6 hours.
YUM!
What do you do with your roast chicken?
PS..thanks Nigella 
I’ve used this brine before as well (for my turkey at Thanksgiving back in the States last year) and it was brilliant! My favourite trick with a roast chicken is to rub bacon fat under the skin on the breasts. Makes it super moist and savoury!
YUM!