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1
Preparation for brining: Wash chicken carefully inside and out.
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2
I buy chicken that is sold without giblets nor the neck.
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3
In a plastic bag, put all ingredients together with the chicken and seal the bag firmly.
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4
Leave it for half a day or overnight in a refrigerator.
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5
Take out chicken from the bag.
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6
Pat the chicken dry with a paper towel.
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7
Rub in salt, pepper and cut garlic over entire chicken.
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8
Place in the parsley, garlic, salt and pepper used for brining the interior.
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9
Skewer chicken legs or truss with cooking twine to close up your chicken.
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10
Preheat oven to 180C.
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11
Lightly grease baking tray with olive oil and place chicken and cut vegetables.
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12
Season evenly with sliced garlic, rosemary, salt, pepper and olive oil.
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13
Roast for 60-90 minutes in an oven at 180C.
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14
Open oven a few times and baste with pan drippings (it's a trick to make the meat tender).
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15
When it's roasted, transfer to a serving dish.
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16
Gravy sauce: Scrape up brown bits and juice left on the pan, put in a bowl and add water.
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17
Strain resulting sauce and add to a pan.
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18
Heat the pan with sauce over low heat.
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19
Add flavor with white wine, honey, lemon, salt and pepper.
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20
If it tastes too strong, adjust using water.
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21
Cut chicken and serve with gravy sauce.
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22
Garnish chicken with potato, pumpkin, sweet potato, celery, carrot, zucchini and onion.
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23
Mushrooms are also delicious.
