BRINING A CHICKEN

Brining is a practice used to make roasted meats juicier and can subtly infuse the flesh with herbal flavours . You will need a 1.5 kg + chicken , which you need to pat dry , and then place in a large stock pot . Add 1 handful of rosemary , thyme sprigs and sage leaves .( I have these in my garden ) . 1 tsp of black pepercorns , and 2 lemons cut into quarters to the stock pot with the chicken. In a separate saucepan , dissolve 3/4 cup of salt with 1/4 cup of sugar in 1 cup of hot water , over a low heat . Add this to 3.5 litres of cold water and pour over the chicken in the pot until the chicken is covered . Use a plate to submerge the chicken if necessary . Leave the chicken in the brine for 2 hours , turning once . Remove the chicken , pat dry and roast.