The Ultimate Roast Chicken — Annabel Langbein
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Cooking tools:
- Butcher's twine
- Roasting pan
- Skewer
- Pot
- Stove
- Oven
- Refrigerator
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Paper towel
- Kitchen towel
Ingredients
- 1 whole free-range chicken
- 1 tsp salt (if chicken is not brined)
- 1 lemon
- 3–4 sprigs thyme tarragon, or rosemary, plus extra to serve
- 2–3 bay leaves
- 2 cups boiling water
- 3/4 cup salt
- 2 tbsp sugar
- 1 lemon sliced
- 3 bay leaves
- a big sprig thyme or tarragon
- 10 cups cold water
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