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How To Cook Simple Brined Chicken

How To Cook Simple Brined Chicken


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."


This simple bring makes enough for one chicken, and locks in juices enhancing the natural flavour of our free-range chicken.

Method for the brine:

  1. Bring 1 litre of water to a boil with the salt and sugar.
  2. Add herbs, spices and peel, then remove from heat.
  3. Add a final 1 litre of cold water and chill.
  4. Immerse chicken in the chilled solution for 6 to 12 hours.
  5. Remove from brine and quickly rinse in cold water then air dry before roasting.

To Roast:

  1. Preheat oven to 180°C fan assisted or 200°C without a fan (gas 6).
  2. Massage the chicken with a little melted butter or oil.
  3. Roast for 1 hour 15 minutes or until the juices run clear with a minimum core temperature of 70°C before resting.

To BBQ:

  1. Fire up the BBQ, when the coals are white-hot cover with the lid and set air vents to 200°C.
  2. Massage the chicken with a little melted butter or oil .
  3. Cook for 1 hour 30 minutes or until the juices run clear with minimum core temperature of 70°C before resting adding wood chips in the first 30 minutes cooking to enrich flavour.

To serve:

  • Serve with French fries, selection of salads and relish.
  • The Ingredients
  • ● 1 Free range chicken
  • ● 2 litres water
  • ● 200 g fine sea salt
  • ● 100g golden caster sugar
  • ● 8 x black peppercorns
  • ● 1 x bay leaf
  • ● 1 x piece rosemary
  • ● Peel of ½ lemon
  • ● Melted butter to rub on chicken

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