Written by: Jack Wyness AKA Big Dog
If you’re looking to spice up your regular Sunday roast, look no further. This week’s top tip is an unusual one but well worth the extra 10 minutes work it will take.
Brining your meats…
This can go for any of your meat cuts whether it be some delicious seasonal springtime Lamb, whole Chicken, or a classic Beef joint.
Brining is a simple but very effective technique that turbocharges flavour and tenderises too, by drawing out the moisture content and breaking down proteins to make a more succulent and seasoned piece of meat. Various aromats can be used to suit different occasions, but for this purpose i will give you a very simple recipe that works best with whole chicken.
Ingredients you’ll need:
- 3L water
- 200g of brown sugar
- 210g of salt
- 100ml of soy sauce
- 2 dried chillies
- 2 tsp pink peppercorns
- 5-star anise
- 3 garlic cloves
- 3 slices of ginger
- 1 orange peel
NOTE: (Feel free to add and take away some of these aromats to your liking. This recipe is completely interchangeable and isn’t subject to exact flavours. The only thing you need to keep exact is the salt, sugar and water ratio. This is just one of my “kickin chicken” recipes.)
- Weigh all the ingredients out, place them into a pan and bring to the boil. Soon as it boils, leave to cool completely. Simple as that.
- Once cooled, submerged your whole chicken in the cold solution overnight for around 15 hrs. You may have to weigh it down with something to ensure all the meat is covered.
- When the time is up, remove the bird from the solution and pat dry. Then continue to roast the chicken as you would with a tickle of black pepper, and skip the salt as it will already be seasoned right to the centre of the meat.
Follow the above steps and be assured that the chicken will be the best you’ve ever had!
PS. If you found this useful check out our recipe for the best gravy.