Woman & Home

AUTUMN harvest

Brined chicken with cider, pears and pumpkin

Brining the chicken seasons it throughout and keeps it juicy after roasting

SERVES 4-6

READY IN 1 hour 50 minutes, plus brining

GLUTEN FREE

1 large chicken (about 2kg), untied, giblets removed
10 shallots, halved
4 fresh, small bay leaves
5 sprigs of thyme, plus extra leaves to serve
50g butter, softened
1 small pumpkin or round squash, de seeded and cut into wedges
3 small pears, halved and cored
2tbsp olive oil
150ml dry cider for the brine
200ml dry cider
100g demerara sugar
1tbsp rock salt
1tbsp whole black peppercorns
2 sprigs thyme
3 fresh bay leaves, crushed

Mix the brine ingredients with 200ml water. Put the chicken in a large bowl, pour in the brine, cover it and refrigerate for 6-24 hours,

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