The world best whole roasted chicken

So many times when I roasted a whole chicken, I’ll ending up with a dry bird and that isn’t tender and tough. But I found a way to make it tender, juicy and full of flavours.

This is the best way to get a wonderful juicy chicken.

As I am a big fan of Heston Blumenthal, I went to his cooking books to find the way to do a perfect whole roasted chicken. Helped me a lot to develop my style of a perfect chicken. The answer to it, is brine. So it take a bit of time but we’ll worth it and you will be able to serve a fantastic chicken.

The very best roasted chicken

  • 1000 ml boiling water
  • 60 g salt
  • 2 teaspoon thyme
  • 2 teaspoon estragón
  • 4 garlic cloves sliced
  • 2 dried cayenne pepper
  • 1/2 half lemon slices
  • 1 chicken (about 1 kg)

When the water is boiling, close the heat. Add the ingredients above except the chicken when the water is still hot. Let it cool totally. Put now the chicken in the water with the herbs and garlic. Put it in the fridge for at least 24 hour.

The chicken in the brine
  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • 1,5 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Salt and pepper

Mix the rub together.

Take up the chicken from the brine and herb water. Dry the chicken. And rub in the spice mix on the chicken.

The best way is to roast it on a rotisserie. Well worth to invest in one. I’ll use this one Air fryer Can’t tell enough how much I enjoying this kitchen mashie. Or use a frying pan with a grid. In the oven 175c in about 1 hour. Check with a thermometer that the breast is 75 degrees before you taking it out.

I love to serve with roasted vegetables and small whole roasted potatoes.

If you get any leftovers from the chicken, I’ll recommend Mexican lime soup perfect at this time of the year.


6 Comments Add yours

  1. ellenbest24 says:

    This is all the same ingredients as my roast Chicken except … I put a carving fork firmly through the chicken to hold it, Over the sink I pour a kettle of boiling water over the bird the handle turning slowly to cover all around, you can watch the tightening of the skin as you do it I push lemon and butter with herbs iunder the skin and inside the cavity. Cook in a self basting roasting tin (with a dimpled lid). The result is moist succulent meat with a crisp skin. Perfect.

    Liked by 1 person

    1. Dinner Bank says:

      Yummi. 👍Crispy skin 😋That’s was exactly how I did it except the hot water, before I had my air fryer and the rotisserie. I founded that the butter was a bit messy. Try next time to flavour the brine. Lemon or – juice in all marinades tender all kind of meat.

      Liked by 1 person

  2. Fairy Queen says:

    Delicious 😋😋😋

    Liked by 1 person

    1. Dinner Bank says:

      The very best 😋😋😋🥂


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