Time to shake up the classic roast chicken – espresso brined roast chicken with a coffee & maple glaze, created in partnership with La Marzocco Home using my Linea Micra.
Ingredients brine
– 150ml espresso
– 4L water
– 400g salt
– 250g brown sugar
Method
1. Add the espresso, salt and sugar to a pot and over a med heat mix until the sugar and salt have dissolved.
2. Turn the heat off and pour over the cold water and mix well.
3. Place the chicken into the brine and put something on top to hold it down. Then leave the chicken in the brine in the fridge for 4 hours.
4. Remove the chicken from the brine and pat dry. Drizzle some olive oil over the chicken and season the skin lightly with salt before placing into a 180c oven for 45-75 minutes depending on the size of the bird.
5. You are looking for an internal temp of 75c (to be safe) after resting, so I would take the chicken from the oven at 65-70c as it will continue to cook. *note when cooking at home I take my chicken from the oven at 62c at the thickest point but do this at your own risk.
Ingredients coffee glaze
– 70ml espresso
– 3 tbsp maple syrup
Method
1. Place the coffee and maple in a pot and reduce by 1/3.
2. After the chicken has been cooking for 35 minutes, start to brush on the glaze every 5 minutes until the glaze is gone or the chicken is cooked.
3. Rest the chicken for at least 15 minutes before carving.
