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  • Woman & Home

    AUTUMN harvest

    Jan 23, 2020 5 minutes

    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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