Brining is the key to cooking a great chook. It helps to carry in moisture, and in addition helps to maintain meat tender.
I exploit a 5% salt resolution once I’m brining hen in a single day, or 10% if I need to brine the hen in a few hours.
Capsicums are low cost in the meanwhile and so I’m serving this hen with some easy braised peppers. These are additionally scrumptious by themselves, with toast!
Elements (serves 4-6)
1 giant hen, butterflied
For the brine
2 litres water
50g desk salt
1 bunch thyme
For roasting the chook
1 teaspoon dried oregano
1 tablespoon olive oil
Flake salt and pepper to style
For the braised peppers
2 brown onions, sliced
2 garlic cloves, sliced
2 giant crimson capsicums, sliced
1/2 cup picked basil
3 tablespoons olive oil
2 tablespoons sherry vinegar
Flake salt and pepper to style
To make the brine, I put my salt and 500ml of water in a saucepan on the range and convey it as much as a boil or simply heat sufficient to dissolve all of your salt. I take it off the warmth, throw in my thyme then the remainder of the water. It’s good if this water is chilly, you don’t need to put your hen into sizzling brine or it’ll begin to cook dinner.
Cool your brine down, you possibly can put it within the fridge if it’s nonetheless heat. As soon as that’s achieved, immerse your hen in it. The hen must be totally lined by the liquid, it may be a little bit of a wrestle discovering a container to suit, but when a few of the meat doesn’t get brined it’ll cook dinner in a different way to the remainder of the chook. Depart the hen within the salt resolution in a single day, or for round 12 hours within the fridge.
Take your hen out of your brine resolution and pat it dry. The dryer you will get the pores and skin of the hen the extra it’ll crisp up within the oven or on the barbecue. In case your cooking it in an oven, preheat it to 220°C.
Rub your hen with olive oil and sprinkle with salt, pepper, lemon and oregano. I add in my squeezed lemons to my roasting dish too and provides them one other squeeze over the chook with tongs when it comes out of the oven. Roast for 35–40 minutes or till golden brown and cooked via. If cooking over a barbecue, grill over a medium to excessive flame till cooked via, relying in your barbecue it’ll in all probability take 25-35 minutes.
And now for the braised peppers.
Begin by reducing your capsicums into strips. I do that by reducing off every cheek of capsicum right into a single piece after which reducing that into strips which can be concerning the width of a finger. You need to color the skins of the capsicum, you possibly can both do that in a pan with a little bit oil or within the oven, underneath a grill. You don’t need them to be black, somewhat simply beginning to brown and blister.
When you’ve achieved that set them to at least one facet and begin browning your onions in a pan or saucepan sufficiently big to suit the peppers as effectively. Prepare dinner out your onions with a little bit olive oil and pinch of salt till they’re actually caramel brown and virtually have the consistency of a jam. Add your garlic in after this, stir it across the pan for round 30 seconds earlier than including in your capsicums. You need to cook dinner out your capsicums till they’re additionally at a jam-like consistency, you may want so as to add a little bit water to the pan if they begin sticking – it ought to take round half an hour and try to be cooking of a medium-low flame, the combination must be at a light-weight simmer. As soon as that is achieved, take off the warmth and funky earlier than seasoning. Season with salt, pepper, further olive oil and sherry vinegar. Serve and room temperature, stirring via your basil simply as you’re able to serve.