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1.5–2 kg
chickenMedium
8 hr
Published 2013
To achieve a roast chicken at home with skin as crispy and meat as flavourful as the ones from the rotisseries on Manhattan’s Upper West Side, I employ two techniques: I marinate the chicken in a salt-water brine; and I cook it slowly on a rack.
Combine all of the brining ingredients together, except for the quartered lemons, in a large pot and stir over high heat until the sugar and salt have dissolved. Allow to cool at room temperature. As it takes a while for the brine to cool down, do this the day before or replace 500 ml (17 fl oz/2 cups) water with ice, which you can add on