Pour the water and all other ingredients in a stainless steel or glass bowl and leave the chickens to brine for at least 1 hour, but not more than 4 hours. Remove chickens from the brine, rinse under clean water and pat dry with kitchen toweling.For the herb butter:
Mix all the ingredients and stuff underneath the chicken's skin, especially over the dry breast and leg areas.Roasting:
Preheat oven to 170°C. Place the chickens on a roasting rack inside a roasting tray and roast chickens for about 90 minutes or until the leg feels lose and comes away from the body of the chicken when you pull it.
For the last 5-10 minutes of cooking time, sprinkle a little Maldon salt over the chickens and roast again. Some people add stock to their roasting try, I don't and the meat is fall-off-the-bone-tender... In fact there is enough roasting liquid left in the pan to use as base for the gravy.
with permission of My Easy Cooking.
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