Bibinho said:
paphos-mcfc said:
If you have time brine it for a few hours in water, salt and sugar. (a bucket of water with 3 or 4 tblspns of salt and sugar and a pinch of black pepper. Let it brine longer if you have time.
1/2 hour before cooking let it get to room temp and before you slow roast it in the tray, rub butter or inject melted butter into the thighs and breasts. You can then roll the bird in your favourite dried herbs and spices, covering it completely.
Put the bird in the oven at about 150c/160c with a separate small pan of water below and slow roast for 3-4 hours. Let it rest for 20mins after cooking. The breasts will be nice and moist and packed with flavour.
This sounds beast!!! having a crack at this on sunday, any prefered spices/herbs?
Mediterranean style, equal amounts (dried herbs give better flavour) Oregano, Thyme, Chopped Rosemary, Tarragon and some fresh, finely chopped parsley. Salt and Pepper.
Indian Style, 2 tspn Ground Coriander, 1 tspn roasted ground cumin seeds, 6 ground cardamom, 1/2 tspn ground cinnamon, 2 ground star anise, 1/2 tspn black pepper, 6 cloves ground.
Grind the cumin, cardamom, star anise and cloves together, mix with other spices. Rub oil all over the chicken and then sprinkle the spices over, if you want a thick rub, double the spices.
Season well with salt.
