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Roast chicken with roasted parsnips and pears with balsamic and parsley

Story: Stuart's Home Comforts
Episode: 11
Presenter: Stuart Laws
Air Date: 27th August

Stuart is ready to get personal with his home comfort dish, the humble roast chicken, souped up with a little love and expertise.


RECIPE


Roast chicken with roasted parsnips and pears with balsamic and parsley


Ingredients


Brine

  • 1 can dark beer
  • 600ml water
  • 50 gm salt
  • 50 gm brown sugar
  • 1tsp peppercorns
  • 3 bay leaves
  • 1 whole chicken


Veg

  • 3 each parsnips
  • 3 each Bosch pears
  • 3 each carrots
  • 1 bulb garlic
  • 4 each shallots
  • 1 bunch parsley
  • Drizzle of balsamic


Roast chicken

  • 1 bunch thyme
  • 1 tbsp black pepper
  • tsp salt
  • 1tsp smoked paprika
  • 1 lemon
  • 1tsp dried oregano


Method


Chicken

  1. Wash and pat dry chicken
  2. Bring water and aromats to the boil to dissolve sugar and salt
  3. Add beer to cool down
  4. Immerse chicken in brin for a minimum of 12 hours
  5. Remove chicken from brine and pat dry
  6. Make a bed in the thyme in the roasting tray
  7. Make a rub with all other ingredients
  8. Bake at 120 for 40 minutes or until internal temp reaches 55
  9. Turn oven up to 210 and bake to give colour. Around 15 minutes
  10. Remove from oven and allow to rest for 10 minutes

Veg

  1. Peel and cut veg and pears
  2. Toss in a little oil and add to the oven
  3. Cool until almost tender- aprox 30 minuts
  4. Add to hot oven to colour up
  5. Remove and dress with balsamic vinegar and chopped parsley
  6. Serve

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