Added by Despina33 | Wed 13 May 2009 @ 23:13
A chicken so moit and so flavourful. You should defenitly try this!
For the Brine
3 cups water
3 cups white wine
1 stalk celery, roughly chopped
1/2 onion, roughly chopped
10 cloves garlic, peeled and smashed
2 tsp whole white pepercorns
6 bay leaves
3-4 parsley stems
1 sprig thyme
1/4 cup salt
1/4 cup sugar
For teh Chicken
1 x 3-3.5 lb chicken
2 cloves garlic, thinly sliced
2 bulbs garlic, tops cut off lengthways
4 sprigs parsley
2 sprigs thyme
1 onion sliced into 1/4 in rings
1/4 cup softened butter
1/4 cup olive oil
salt and pepper
To prepare brine, combine all ingredients in a large pot and bring to a boil. Let cool to room temperature.
Submerge chicken in brine, weighing down with plate if necessary, let stand overnight in fridge, no longer than 24 hours, otherwise teh meat may get tough.
to prepare the Chicken
Preheat oven to 400. Remove chicken from brine and pat dry. Strain brine. reserving solids.
Smear half the butter under the breast skin. Tuck sliced garlic under skin as well. Tuck fresh herbs and brine solids (onion, celery garlic cloves, etc) inside before trussing chicken.
Rub remaining butter into skin and season generously all over with coarse salt and pepper. Arrange onion slices in lightly oiled roasting pan. Place chicken on top. Toss garlic bulbs in olive oil and arrange beside chicken.
Roast in oven, basting occasionally, for about 1 hour or until juices run clear. Rest for at least 15 minutes before carving.