You’ve got to brine your bird to get that next-level crispy skin. I prefer a citrussy-based brine – those gorgeously rich orangey, herby flavours at the end are too good to resist. You want a large bowl or clean bucket of half-full of water, then you want to aim for about 60g of salt per litre of water. Halve oranges, lemons and limes and squeeze them well before putting it all into the water along with the bird, then chill for at least eight hours and up to 48.
After a good dry, I like to season additionally with some herb salt and crushed black peppercorns. Keep basting throughout the cooking process, too. As it comes out of the oven, the skin can be taken off and the bird can be rested upside down to ensure the breast stays as juicy as possible. Cue Point is a halal company, so I’d make my gravy without any alcohol, but instead make an old-school, lush ‘white’ gravy with flour and all those a ma zing juices. I’d also go for a roast chicken salad for leftovers – good leaves, proper veg, your incredible chicken skin, and a decent French vinaigrette. @cuepointldn