Brined Roast Chicken

Don’t think I will ever roast chicken any other way again.  My mom’s new way of preparing her chickens for roasting is to brine them for 24 hours before roasting which results in the chicken being beautifully tender and moist.  The hardest part is planning 24 hours in advance that you want roast chicken for dinner.

Shame, not sure what happened with this photo - it tasted delicious though.

Brined Roast Chicken

For every one bird make up the following: –


1 tbsp salt
1 tbsp sugar
1.5 litres of water


  1. Soak your bird for 24 hours in the fridge.
  2. Remove from the brine, pat dry, season and roast as per normal.

Et voilà, brined and roasted chicken. Delicious.