Help!
I recently enjoyed brined turkey over Christmas time. Can you also do this with chicken?
Vera Baxter, Nottingham
Yes, you certainly can.
Mix together 200ml (7fl oz) dry cider with 100g (3½oz) demerara sugar, 1tbsp rock salt, 1tbsp whole black peppercorns, 2 sprigs of thyme, 3 bay leaves, crushed and 200ml (7fl oz) water. Put the chicken in a large ziplock food bag or sealable container, pour in the brine, seal the bag, set it in a bowl or dish, and chill for 6-24 hours, turning occasionally. Discard the brine, smother herb butter between the breast and skin of the chicken, and cook at 190°C or Gas Mark 5 for 1 hour 15 mins.
Wicked Wit
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