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Boronia Roast Chicken with Mushrooms, Herbs & Black Truffle

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Boronia Kitchen: The Cookbook

By Simon Sandall

Published 2023

  • About

Ingredients

  • 2 x 1.2 kg whole chickens
  • 1 quantity master stock
  • Vegetable oil, for deep-frying</

Method

  1. Begin with making the brine. Place 1 litre (4 cups) water in a stockpot. Add the lemon, thyme, salt, brown sugar, caster sugar and peppercorns. Bring to a boil over high heat, stirring often to ensure all sugar dissolves. Remove from the heat. Stir in 2 litres (8 cups) water. Place in the fridge and cool to below 4°C on a cook’s thermometer.
  2. Add chickens to the

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