- 160 g fine salt
- 55 g brown sugar
- 2 T red wine vinegar
- 1 litre water
- 3 oranges, juiced (keep the skins)
- 1 lemon, juiced (keep the skins)
- 1 whole free-range chicken
- 6 ClemenGolds
- 1 garlic head, halved
- 1⁄2 pumpkin, cut into large wedges
- 2 t fresh sage
- 4 T olive oil
- 100 g butter
- Sea salt and freshly ground black pepper, to taste
- 50 g mixed seeds, roasted
To make the brine, mix the salt, sugar, vinegar and water and bring to a simmer. Add the orange and lemon juice and skins and cook until the salt and sugar have dissolved.
Place the chicken in a large container and pour over 2 1⁄2 litres water and the brine. Cover and chill overnight.
Preheat the oven to 220°C. Rinse the chicken under cold water and pat dry using kitchen paper. Stuff with 1 halved ClemenGold and the garlic. Tie the legs together with string.
Arrange on a large baking tray with 3 sliced ClemenGolds, the pumpkin and sage. Drizzle over the juice of 2 ClemenGolds and the olive oil, dot with butter, season and roast for 1 – 1 1⁄2 hours, basting regularly with juices until the chicken is cooked through. Serve warm with the roasted seeds.
Cook's note: The secret’s in the citrus brine! Brining a whole chicken adds flavour and tenderness to the meat. Add orange and lemon skins, plus an overnight session in the fridge (patience, people!), and you’ll have the juiciest, tastiest roast chicken you’ve ever eaten.