Citrus-brined roast chicken from Australian Gourmet Traveller Magazine, May 2013 (page 141)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Slow-cooked pork shoulder with plums; Warm slaw with green lentils; Baked beetroot with cream and thyme sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarinaFrancis on July 09, 2017

    We did a side by side, blind tasting comparison (same conditions, one chicken brined, one not). The brined chicken won unanimously. It was so juicy and flavourful. Of course there's a bit of work involved and forward planning but I'd definitely do it again

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