Roast Chicken & Winter Veg
Roast Chicken & Winter Veg
Ingredients
Brining solution:
- 2L Water
- 80g Salt
- 1 whole Chicken
For roasting:
- 1 tbsp Oil
- 2 tsp Black pepper
- 1 tsp Paprika
- 2 sprigs Thyme
Parsnip puree:
- 500g parsnip, peeled & chopped
- 500g Milk
- 1 tsp Truffle oil
- 1 tbsp Butter
Parsnip chips:
- 1 Parsnip; thinly sliced Oil for frying
Method
Brining solution
- Make the brine by dissolving the salt into the water. Add any aromatics that you’d like (eg. garlic, bayleaf). Submerge chicken into the brine and refrigerate for 8 hours.
- Remove chicken from the brine, pat excess moisture off and air dry in the fridge overnight uncovered. This will help the chicken have crispy skin Once dry, chicken is ready for roasting.
- Rub chicken with oil, black pepper, paprika and thyme. Place chicken on a rack in a baking tray then roast in a preheated oven at 190°C for 60 minutes or until the thickest part of the chicken reaches 75°C.
Parsnip puree:
- Place parsnip, milk and a dash of salt in a sauce pan. Bring to just about boiling point then simmer until parsnip is tender.
- Drain some of the braising liquid, blend until smooth. Add in butter and truffle oil to finish.
Parsnip chips:
- Gently fry sliced parsnips in oil on low heat. Fry until golden brown or until bubbles disappear.
