Source: Woolworths Fresh magazine - September 2015 - Page 27
Serves 4 - Prep 15 min - Cooking 50 min
2 x 330ml bottles of larger
1 lemon, halved
1/2 cup honey
1 tbs thyme leaves
30g pkt Jamie Oliver Spicy Cowboy Seasoning
1/3kg macro free-range whole chicken
1/2 cup salt
20g butter, softened
1 tbs plain flour
400g punnet Tomato medley mix, chopped
Basil leaves, to serve
1. Combine lager, 6 cups water, lemon, honey, thyme and seasoning in a large bowl. Transfer 1½ cups of mixture to a small bowl. Cover and set aside.
2. Place chicken on a chopping board. Using kitchen shears or a sharp knife, remove back bone and flatten chicken. Place in a deep ceramic dish. Add salt to brine mixture and stir well. Pour mixture over chicken. Cover and chill overnight.
3. Preheat oven to 200°c. Transfer chicken to a roasting pan. Discard brine. Roast chicken for 40 minutes or until golden and cooked through.
4. Pour reserved marinade into a small pan and place over medium heat. Bring mixture to boil. Combine butter and flour in a bowl. Whisk into marinade, a little at a time. Cook for 2 minutes until thick and glossy. Serve chicken with the sauce, tomatoes and basil.
Tip: brining the chicken keeps it moist and succulent during cooking and adds extra flavour.
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