How to Brine Chicken (Picanton) for Roasting
roast chicken

For the brine, we will use 40 to 50g of salt per litre of water.

Add spices and herbs to taste, if you like you can also add garlic, fresh ginger, citronella, lemon and/or orange peel. Boil all the ingredients for one minute and let them cool down. Then add the chicken and leave it in the fridge for 12 hours.

With this proportions chicken will absorb just enough salt and you won’t need to season it before or during cooking. Also, the bird will absorb liquid and flavour from the aromatics.

Add sugar or honey into the brine, this helps to achieve brown skin. The cooking time will depend on the size of the chicken and the type of oven.

If you follow all my steps you will get a super juicy chicken, well cooked and with a lot of flavours!

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