For that sticky, sweet glaze, use our Aged Malt Vinegar on a whole chicken, and serve with mashed potato, couscous, or rice, with greens.

Ingredients

80g Salt

55g Sugar

1.9L Water

1 tbsp Dried rosemary

1 tbsp Dried coriander seeds

1 tbsp Black peppercorns

1 tbsp Ground fennel seeds

1 stick Cinnamon

1 tbsp Juniper berries

1 Whole chicken cut into four pieces – you can also use four chicken legs or thighs

2tbsp Early Harvest Extra Virgin Olive Oil

100ml Aged Malt Vinegar

Ingredients

80g Salt

55g Sugar

1.9L Water

1 tbsp Dried rosemary

1 tbsp Dried coriander seeds

1 tbsp Black peppercorns

1 tbsp Ground fennel seeds

1 stick Cinnamon

1 tbsp Juniper berries

1 Whole chicken cut into four pieces – you can also use four chicken legs or thighs

2tbsp Early Harvest Extra Virgin Olive Oil

100ml Aged Malt Vinegar

1

To make the brine, place the salt, sugar and dried spices in a saucepan with 500ml of water and bring to the boil, then let it stand for 10 minutes. Pour the mixture into a large container and add the rest of the water. Place in the fridge until cold then submerge the chicken in the brine and leave overnight, or for eight hours.

2

Remove the chicken from the brine and dab dry with kitchen towel, place on a tray and leave in the fridge for one hour to dry.

3

When ready to cook, heat an oven to 175C. Place a large frying pan on a high heat and when hot, add 2tbsp of Early Harvest Extra Virgin Olive Oil. Place the chicken in the pan and cook until brown on all sides. Remove the pan from the heat and add the Aged Malt Vinegar and a splash of water then turn the chicken so it is coated in the liquid. Place the pan in the oven and roast for 10 minutes, then remove and baste the chicken with the vinegar mix. Put back in the oven and cook for a further ten minutes, then baste again. If the glaze is looking too thick add some more water. Cook for another 5 minutes or until cooked through.

4

Serve immediately with any remaining glaze drizzled over the top of the chicken.

Back to top