Herby Lemon and Milk Brined Chicken with Pistachio and Herb Salsa
Photography Josh Griggs.
Every time we cook this recipe it reminds us of how totally delicious chicken is when it’s brined in milk then roasted until tender and juicy.
Serves: 4 - 5
INGREDIENTS
1.5-kilogram chicken
BRINE
1 litre full-cream milk
2 tablespoons flaky sea salt
1 teaspoon sweet smoked paprika
long strips zest from 1 lemon
2 tablespoons lemon juice
handful sage leaves (or you can use rosemary or thyme)
3 cloves garlic, thickly sliced
3 bay leaves
1 teaspoon fennel seeds, toasted
1 lemon, quartered
TO COOK
50 grams butter, melted
sea salt and ground pepper
PISTACHIO AND HERB SALSA
¼ cup pistachios, chopped
¼ cup each mint and parsley leaves, finely chopped
2 cloves garlic, crushed
2 teaspoons finely grated lemon zest
1 tablespoon lemon juice
⅓ cup extra virgin olive oil
½–1 teaspoon honey, to taste
sea salt and ground pepper
METHOD
BRINE: Heat 3 tablespoons of the milk in the microwave, add the salt and stir to dissolve. Tip into a large jug and stir in all the remaining ingredients.
Put a large resealable plastic bag in a deep narrow bowl and fold back the top. Put the chicken, with the legs facing up, in the bag then pour in the milk mixture, making sure the cavity of the chicken is filled with milk and some of the aromatics. Carefully seal the bag, pressing out any air. Put the bag in a dish just in case it springs a leak and chill in the fridge for 8 hours, but preferably 24 hours, turning the bag occasionally.
Preheat the oven to 200°C regular bake.
Tip the contents of the bag into a large colander, letting the milk drain off but keeping the aromatics. Pat the chicken dry with kitchen towels and place in a lightly oiled roasting dish. Stuff all the reserved aromatics into the cavity and loosely tie the legs with kitchen string, tucking the wing tips underneath.
TO COOK: Brush all over with butter and season with salt and pepper. Roast for 30 minutes.
Reduce the oven temperature to 170°C regular bake.
Roast for another 30 minutes or until the chicken is fully cooked and the juices run clear when the thickest part of the thigh is pierced with a thin skewer. If the skin is getting too brown before it is cooked through, loosely cover with foil. Transfer to a serving plate and rest, loosely covered with foil, for 10 minutes.
PISTACHIO AND HERB SALSA: Combine all the ingredients and season well with salt and pepper.
TO SERVE: Serve with the Pistachio and Herb Salsa.
COOK’S NOTE: We doubled the recipe and cooked two whole chickens.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.