Brined chicken with cider, pears and pumpkin
Brining the chicken seasons it throughout and keeps it juicy after roasting
SERVES 4-6
READY IN 1 hour 50 minutes, plus brining
GLUTEN FREE
1 large chicken (about 2kg), untied, giblets removed10 shallots, halved4 fresh, small bay leaves5 sprigs of thyme, plus extra leaves to serve50g butter, softened1 small pumpkin or round squash, de seeded and cut into wedges3 small pears, halved and cored2tbsp olive oil150ml dry cider for the brine200ml dry cider100g demerara sugar1tbsp rock salt1tbsp whole black peppercorns2 sprigs thyme3 fresh bay leaves, crushed
1 Mix the brine ingredients with 200ml water. Put the chicken in a large bowl, pour in the brine, cover it and refrigerate for 6-24 hours, turning occasionally.
2 Heat the oven to 190C/Gas 5. Remove the…
