TOM KERRIDGE
JUICIEST EVER CHICKEN
Discover the secret to succulent roast chicken using Tom’s foolproof brining method, plus a canny bit of kit
photographs ISSY CROKER
I’ve roasted more than a few chickens in my time, and I can tell you that the key to hitting that sweet spot of crispy skin and succulent meat is brining. You might think that giving a chicken a bath in salty water is more effort than it’s worth, but I urge you to give it a go. Some chemical magic happens in that water – the salt in the brine penetrates the meat while locking in moisture, and results in a juicy, flavourful bird. You can add flavourings to the brine for added oomph, too. I’ve chosen bay, mustard seeds, peppercorns and lemon. Another clever trick is to cook your chicken perched on a beer can. I know this might look like a gimmick, but there’s method in the madness. The beer can is essentially a trivet that holds the chicken upright to ensure it cooks evenly, and the beer gently steams it from the inside. The added bonus is crispy skin all the way round, plus half a can of beer for the chef to enjoy.