The best roast chicken, ever!

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This recipe needs advance preparation!
The best roast chicken, ever!
The best roast chicken, ever!
Servings:Serves 2 to 4 depending upon the size of the chicken
Calories per serving:131
Ready in:2 days, 2 hours
Prep. time:2 days
Cook time:2 hours
Difficulty:Difficult
Recipe author:Chef
First published:4th November 2012
Day 2, smoked for a couple of hours
Soak in flavoured brine for 24 hours

I'm already completely sold on beercan chicken. It is without doubt, the best way I have found (so far) to roast a chicken. Anyway, following a little research, it seems that brining your bird before roasting, improves moisture retention and flavour. After all that preparation it would be a shame not to use the smoker as well!

This is my attempt at the best roast chicken, ever!

Brine

Ingredients

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Beercan chicken

Mise en place

  • Mix the brine in a pot or container large enough to hold your bird.
  • Stir until the sugar and salt dissolves
  • Immerse the bird completely in the brine. Use a bowl or plate to hold it under the surface if it floats.
  • Refrigerate in the brine for 24 hours.
  • After 24 hours, discard the brine, drain and pat the bird dry.

Method

Smoking the bird

  1. Place the smashed garlic in the neck of the chicken and push to the breast meat so the cloves are between the skin and the meat.
  2. If you are luck enough to have a smoker, place the bird in the smoker for a few hours.
  3. Remove from the smoker and then cook immediately as it will have warmed up a fair bit now.

Beercan chicken

  1. If you've made beercan chicken before you probably only need the following reminder, if not, follow this step by step guide for beer can chicken, (omitting the Tex-Mex rub).
  2. Preheat the oven to 200° C (400° F - Gas 6)
  3. Wash the beercan and drink a third of it.
  4. Place the preserved lemon in the cavity with the parsley and sit the chicken on the beer can. A Grillpro Stainless Steel Chicken Roaster makes this job easier.
  5. Massage the olive oil into the chicken's skin.
  6. Roast for about 1 to 1.5 hours, checking every 15 minutes at the end.
  7. Rest for 10 minutes.


See also

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