Ryan Lister’s Proper Roast Chicken . . .

We make two at a time - you don’t have to double brine as long as

you have a vessel the correct shape to submerge both chickens.

 

Chicken Brine . . 

3 litres water

2 sprigs thyme

2 bay leaves

1 tsp black peppercorns

60 g salt

150 g sugar

 

Chicken . . .

2 whole chicken (3 lbs) wings removed

1 tbsp canola oil

Kosher salt

1 lemon

8 medium sized carrots

4 medium onions

 

Jus . . .

4 chicken wings

3 tbsp canola oil

3 shallots (or equivalent onion)

3 cloves garlic

1 tsp peppercorns

500 ml white wine

250 ml sherry

600 ml chicken demi-glace (thinned)

several thyme twigs

three rosemary twigs

 

Brine chicken . . .

1. Boil water, thyme, peppercorns and bay leaves, 

then add sugar and salt until fully dissolved. Allow too cool.

2. Important!! Follow to the letter . . . Remove wings at breast-use to make jus! 

Submerge chicken in brine - leave for 12 hours (over-night).

Remove from brine, pat dry and leave uncovered in fridge for TWO DAYS.

Skin should be completely dry. Looks unappetizing when ready!

 

Make jus . . .

1. Take chicken wings and sear in pan with canola oil, until dark golden.

Add shallots, garlic and peppercorns, cooking until shallots and garlic are caramelized. 

Strain off excess oil.

2. Add white wine and sherry to deglaze and all roasted bits on the bottom of the pan.

Reduce wine until almost evaporated.

Add demi-glace and bring to a boil. Once boiling add sprigs of thyme and rosemary and 

turn heat off and remove pan to counter, leaving covered to infuse for 20 minutes.

3. Strain through a fine strainer and finish with a touch (just a touch-it’s strong) of

Sherry vinegar to taste.

Set aside and reheat when ready . . .

 

Roast Chicken . . .

1. Set oven at 350º ‘convection’ or 375º ‘roast’. Lightly rub entire bird with canola oil.

Carefully season all of the skin surface with and even layer of salt, try not to get it on the exposed meat.

Place a half-lemon (split in two) inside the body cavity. Chop carrots and onions in one to two inch

Pieces for a layer in the roasting pan. Then place seasoned chickens on top, breast up, 

and place in the oven for 60 minutes. Baste with drippings and replace in oven for another 15-25 minutes.

When the thickest part of the breast is at 165º remove and let rest for 15 minutes before slicing.

Times and temperatures are guesstimates, depending on your oven’s performance.

 

To serve, ladle a pool of jus on  the plate, top with a chicken portion and surround with

veggies and a starch as your appetite desires. Maybe a little more jus . . . .