Citrus-brined roast chicken | Gourmet Traveller

Ingredients

• 160 gm (1 cup) sea salt flakes
• 55 gm (¼ cup) brown sugar
• 55 ml red wine vinegar
• 1 bunch each rosemary and thyme, plus extra thyme leaves, to serve
• 2 oranges
• 2 lemons, plus extra wedges to serve
• 1½ garlic heads, halved horizontally
• 1 chicken (1.8kg)
• 20 gm softened butter, plus 80gm chilled butter, coarsely chopped
• 150 ml dry white wine
• 250 ml (1 cup) chicken stock
• 2 tbsp each coarsely chopped flat-leaf parsley and tarragon