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.
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.
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.)
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.