Feeding a crowd always provides its challenges. Having decided to serve a simple dish of roast chicken for the dozen friends getting together for a Sunday lunch, the first step was secure the best organic chickens I could find.
But then what? The recommendation from many quarters was to brine them, which means the flesh absorbs water and salt, enhancing the flavour and keeping it moist as it cooks.
So, my chickens spent the night before in the fridge, in a salty bath with honey and garlic and herbs before they came in for a good roasting, and for me, and those of us who tucked into the result, it was time very well spent. The flesh remained moist but with an added dimension, the flavour of roast chicken, but intensified.
Jan
BRINED AND ROASTED CHICKENS
Serves 12
Brine
2 litres water
50 gms sea salt
2 tablespoons honey
1 head garlic, halved
5 bay leaves
1 lemon, rind only, zested
½ teaspoon black peppercorns
To Roast the Chicken
3 organic chickens, each one halved, backbone removed and halved again
50 gm unsalted butter, softened, or olive oil
500 ml white wine
Place the brining ingredients and the water in a saucepan large enough to hold the chicken pieces and bring to the boil.
Leave to cool. Layer the chicken pieces into the brine. Cover with a plate to keep the meat submerged and refrigerate overnight. In the morning, remove the chicken from the brine and discard it. Rinse the chicken pieces, pat them dry and return them to the fridge, uncovered, to allow the skin to dry further.
Remove chicken pieces from the fridge half an hour before cooking. Brush with the melted butter, or oil if you prefer, and lay them in two large baking dishes.
Heat oven to 200°C Fan-Forced.
An hour or so before you want to eat, pour a cup of white wine into each pan.
Roast the chicken for 30 minutes. If the trays are on different shelves swap them around after 20 minutes.
Then switch to the Fan Grill setting for around 15 minutes to complete the cooking and crisp and brown the skin, again switching the trays if necessary.
Test meat with a skewer into the thickest part of a breast and wing joint. When chicken is cooked remove from the oven, cover lightly and rest for 10 minutes.
Lemon and Oregano Dressing
250 ml extra virgin olive oil
3 lemons, juiced and zested
3 golden shallots, finely diced
5 garlic cloves, finely diced
2 tablespoons salted capers, rinsed
1 tablespoon dried oregano
3 tablespoons flat-leaved parsley, chopped
Mix the dressing beforehand by combining oil, lemon juice and zest, shallot, garlic, capers and oregano in a jar and shake well. Just before serving add half the parsley and shake again.
To Serve
Make some instant polenta, creamy mashed potato or a potato and celeriac combination, and place a large spoonful on each plate. Top with a quarter of chicken. Drizzle with a generous amount of dressing and sprinkle with the remaining parsley.