Food styling by Bonny Reichert. Prop styling by Paige Weir/Judy Inc. (www.judyinc.com)Hudson Hayden/The Globe and Mail
You don't have to brine the chicken to make this recipe work, but doing so makes the bird so tasty and juicy, it's a shame not to. For exceptionally crisp skin, quickly finish the bird on a hot grill.
Servings: 4
Ready Time: 6 to 8 hours, including brining time
Ingredients
12-14 cups lukewarm water
1/2 cup + 1 tbsp kosher salt, divided
1/4 cup sugar
2 tsp coarsely ground pepper, divided
Several sprigs each thyme and rosemary
4-6 lb free-range chicken
2 small onions, cut in halves
2 carrots, cut into thirds
2 pieces celery, cut into thirds
1 tbsp olive oil
Method
Five to eight hours before serving time, combine water, 1/2 cup salt, sugar, 1 teaspoon pepper, 2 sprigs of thyme and 1 sprig of rosemary in a stockpot or pail. Stir to dissolve salt and sugar. Submerge entire chicken in brine, weighing down with a plate. Refrigerate.
Two hours before serving, remove chicken from brine and pat dry with paper towel. Discard brine and return chicken to refrigerator on a plate, allowing skin to dry out slightly. Meanwhile, preheat oven to 390 F. Scatter onions, carrots and celery in the bottom of a roasting pan, along with a few sprigs each of thyme and rosemary. Sprinkle vegetables with 1/2 teaspoon each salt and olive oil. Remove chicken from refrigerator and season well, inside and out, with remaining salt and pepper. Stuff with apple, leek and walnut stuffing and lay chicken over prepared vegetables. Scatter with remaining herbs and drizzle with remaining oil. Roast uncovered on lower rack of oven, breast-side up, for about 45 minutes before checking, basting and, if pan seems dry, adding 1/2 cup water to bottom. Roast 45 minutes longer or until juices run clear and skin is deep golden-brown and crispy. (For extra char, transfer chicken to a hot, well-oiled grill and complete last 15 minutes of cooking there, turning and watching carefully to avoid flare ups.)
Allow chicken to rest 10 to 15 minutes before carving tableside.