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Citrus-brined roast chicken

Alice Storey & Emma Knowles
  • 120 minutes
  • Serves 8

INGREDIENTS

1

Chicken (1.8kg)

2 tbsp

Flat-leaf parsley and tarragon

1 1/2

Garlic heads

2

Lemons

2

Oranges

1

bunch Rosemary and thyme

250 milliliters

Chicken stock

55 g

Brown sugar

160 g

Sea salt flakes

55 milliliters

Red wine vinegar

20 g

Butter

150 milliliters

White wine, dry