Neil Perry's Sticky Roast Chicken

 

Ingredients

  • 1 chicken
  • salt and pepper
  • 1 tbsp ground cumin
  • 3 tsp olive oil
  • BRINE
  • 10 oz fine sea salt
  • 10 oz brown sugar
  • 4 cloves garlic, crushed
  • 4 cloves, whole
  • 2 bay leaves
  • GLAZE
  • 1 tbsp butter
  • 1 onion, diced
  • 1 garlic clove, minced
  • 1 tsp salt
  • 1/2 tsp cayenne
  • 1/2 tsp pepper
  • 1 oz smokey paprika
  • 8 oz tomato sauce
  • 2 oz Dijon mustard
  • 2 tbsp apple cider vinegar
  • 2 tbsp orange juice
  • 2 tbsp Worcestershire sauce
  • 4 tbsp honey
  • 2 tbsp brown sugar

Instructions

  1. BRINING: the day before cooking place the brine and into container. Add 4 cups warm water and mix to melt sugar and salt. Submerge chicken in brine and refrigerate 12 hours.
  2. GLAZE: Melt butter in saucepan. Add onion, garlic and sauce and cook on low heat 10 minutes until soft and translucent. Add spices and cook 2 minutes. Add remaining ingredients and combine. Bring to simmer and cook, stirring occasionally, until reduced and thickened, 20 minutes. Blend until smooth.
  3. COOK: Remove chicken from brine 2 hours before cooking. Pat dry and sprinkle with salt, pepper and cumin. Rub into skin and and leave for 10 minutes. Put in roasting pan and add 1" water at the bottom. Roast for 20 minutes and then liberally apply glaze.
  4. Reduce oven to 350F, roast for 20 minutes and glaze again. Roast until juices run clear, about 20 minutes, or until thermometer inserted into the thigh reaches 160F. Turn off oven, glaze again and leave chicken in oven for another 15 minutes with door slightly ajar.