Roast Chicken from Castlerose

Roast Chicken

Ingredients

• 1 whole organic chicken (Size 12–14)
• ¼ cup of butter
• Black or regular garlic cloves
• Truffle (not oil; frozen is fine if out of season)

Brine:

• Water (enough to submerge the entire chicken)
• Pinch of salt
• 1 tablespoon of honey
• 1 bay leaf
• 1 clove of garlic
• Pinch of black pepper
• 1 sprig of thyme
• Small amount of chopped parsley
• 1 small sprig of rosemary
• 1 slice of lemon rind

Method

Make the brine by placing all the ingredients in a large pot. Submerge the chicken completely, cover, and refrigerate overnight.

For Roasting:

• Blitz the butter, garlic, and truffle together to make a paste.
• Rub the paste underneath the chicken skin, covering as much as possible.
• Steam the chicken at 62°C for 2 hours.*
• Preheat the oven to 185°C. Place the chicken on an oven tray and roast for 30 minutes or until the internal temperature reaches 75°C (check with a thermometer).

*If you do not have a steamer, here is a simple way to steam without one:

1. Place a round wire cooling rack inside a lidded pot.

2. Add about an inch of water to the pot.

3. Place a heatproof plate or bowl on top of the rack.

4. Add the chicken to the plate or bowl.

5. Cover the pot with a lid and bring the water to a simmer.

6. Steam the chicken until cooked through.

Castlerose

67 Palmerston Crescent, South Melbourne