Brining is the difference between a good roast chicken and one people remember. A few hours in a malt vinegar, bay and brown sugar brine and the meat comes out seasoned right through and impossibly juicy. Roast it on a bed of lemon slices for a golden bird with almost no effort on the day.
1 x 1.6kg chicken
2 lemons, sliced
1 tablespoon extra virgin olive oil
Sea salt and cracked black pepper
Brine
1 small bunch fresh bay leaves
2 tablespoons black peppercorns
½ cup (150g) rock salt
1 cup (175g) brown sugar
1 cup (250ml) malt vinegar
3 litres water
Recipe Inspiration: Brined Roast Chicken (Donna Hay)
