Roasted Chicken with Root Vegetables

Roasted chicken with root vegetables (serves 3 to 4)

This is again, another recipe from Thomas Keller's masterclass. I used two lemons instead of five though.

Ingredients:

For the brine

2 lemons, halved

6 bay leaves

100g parsley

28g thyme

0.25 cup honey

1 head garlic, halved through its equator

0.125 cup black peppercorns

3.8 litres water

300g salt

For the mains

1 whole chicken

Root vegetables in the amount and type that you desire (e.g. potatoes, carrots, turnips, onions, parsnips, leeks, rutabagas)

Clarified butter (optional, can be substituted with canola oil)

Salt

Instructions:

1) Add all the brine ingredients into a big pot and bring it to a boil, then let it cool.

2) Submerge the chicken in the cold brine for 12 to 24 hours.

3) Remove the chicken, truss it, and discard the brine.

4) Dry the surface of the chicken as much as possible, then leave it in the refrigerator, uncovered, for 2 to 3 days.

5) Leave the chicken at room temperature for 30 to 45 minutes.

6) Prepare the root vegetables and spread it over the roasting pan. Season with salt, drizzle clarified butter or canola oil, and mix it well.

7) Preheat the oven to 250 degrees Celcius, and brush the chicken with clarified butter (or canola oil). Season all sides with salt.

8) Place the chicken on the centre of the vegetables (make a nest), and roast it for 20 to 25 minutes.

9) Reduce the heat to 200 degrees Celcius, and roast for another 30 to 45 minutes, depending on how big your chicken is.

10) Let it rest for 20 minutes. Squeeze a bit of lemon over the vegetables, sprinkle some gravy sea salt or finishing salt on the chicken, and serve.