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.
What do you do with your roast chicken?