1. Remove the trussing from the chicken then place it in a clean container (gastronorm). Pour over the brine ensuring that the chicken is submerged then cover the container with clingfilm (or lid) and place in the fridge overnight.
2. Remove the chicken from the liquid and dry well with kitchen paper. Remove the wishbone and place on a cooling rack over a tray.
3. Preheat the oven to 90?C (about fan 70?C, gas mark ? - but use an oven thermometer to get an accurate temperature).
Experience suggests that selecting a temperature of Fan 82?C will give an oven temperature that varies around the 70-74 degree mark. It''''''''s best to put the pizza stone in the over to stabilise the temperature.
4. Roll and pierce the lemon then place it in the cavity of the bird with half the thyme. Rub some butter on top of the skin.
5. Place the chicken on the rack in a roasting tray and place in the oven. Roast the chicken until the internal temperature in the thickest part of the breast is 60?C (this should take 3-4 hours).
6. Remove the chicken from the oven and allow to rest for 45 minutes. Turn the oven temperature as high as it will go - i.e. 250?C fan.
7. In the meantime, melt the butter in a pan and add 30ml wine and a few sprigs of thyme. For preference, do this in the induction kenwood and use the flexi-beater on speed 2 to break up the thyme, then pull thw twigs out and keep warm stirring at 1 whilst thhe chicken is basted. Bring to the boil then remove the pan from the heat and use the melted butter to baste the chicken before and during browning.
8. Once the resting time has elapsed, put the chicken back in the roasting tray and return it to the oven for approximately 10 minutes or until golden brown, taking care that it doesn?t burn. NB. This seems to work best at 12 minutes in Wapping.
9. Once coloured, remove the chicken from the oven and place on a cooling rack.
10. To carve the chicken, remove the legs by slicing down where they meet the breast and splaying them outwards to expose the joint, which you can then sever.
11. Remove the breast by running a sharp knife deeply into the flesh along one side of the centre bone that extends the length of the bird, making a deep vertical cut. Then cut horizontally through the flesh at the bottom of the breast until the horizontal cut meets the vertical, separating the breast from the ribcage. Repeat the procedure on the other side of the centre bone. The breasts can then be laid cut-side down on the chopping board and sliced.
12. Season with salt and freshly ground black pepper
If making the gravy...
13. When the chicken has been browned and removed from the roasting tray, place the tray containing the juices on the hob over a medium-high heat. Add the white wine and scrape and stir to deglaze the pan. Place in the Kenwood. Add the (250ml) chicken stock and the Xantham gum in oil and cook until reduced to a sauce. Strain into a small saucepan.
14. Before serving, stir in the mustard and warm through. Finish with freshly chopped tarragon and parsley and season with salt and freshly ground black pepper
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1697g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 738 (71%)|
|Amt Per Serving||% DV|
|Total Fat 82g||109 %|
|Saturated Fat 32.2g||161 %|
|Monounsaturated Fat 30g|
|Polyunsanturated Fat 13.1g|
|Cholesterol 348.4mg||107 %|
|Sodium 29574.8mg||1020 %|
|Potassium 777mg||20 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 1.7g|
|Protein 70.5g||101 %|
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Calories per serving: 1037
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