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
- Wash and pat dry chicken
- Bring water and aromats to the boil to dissolve sugar and salt
- Add beer to cool down
- Immerse chicken in brin for a minimum of 12 hours
- Remove chicken from brine and pat dry
- Make a bed in the thyme in the roasting tray
- Make a rub with all other ingredients
- Bake at 120 for 40 minutes or until internal temp reaches 55
- Turn oven up to 210 and bake to give colour. Around 15 minutes
- Remove from oven and allow to rest for 10 minutes
Veg
- Peel and cut veg and pears
- Toss in a little oil and add to the oven
- Cool until almost tender- aprox 30 minuts
- Add to hot oven to colour up
- Remove and dress with balsamic vinegar and chopped parsley
- Serve