Ingredients
- 3kg Fox River Whole Chicken
- 3L water
- 80g salt
- 40g sugar
- 1 tbsp black peppercorns
- 4 garlic cloves
- 2 bay leaves
- 3 sprigs rosemary
- 1 lemon
For the Rice:
- 2 cups Japanese short-grain rice
- 2 cups chicken broth
- 1 shallot
- 1 knob ginger
- 1 tbsp Extra Virgin Olive Oil
Aromatics:
- 1 whole bulb garlic
- 1 tbsp Extra Virgin Olive Oil
- 2 tbsp crispy shallots
- 2 tbsp scallions, thinly sliced
Chicken Jus:
- Pan drippings
- 1 cup chicken stock
- 1 tsp cold butter
Instructions
- Make the brine: Heat 500ml water with salt, sugar, peppercorns, garlic, bay leaves, thyme, and lemon until dissolved.
- Cool the brine completely and mix with the remaining cold water in a large pot or container.
- Submerge the chicken in the brine and refrigerate for 8–12 hours.
- Remove chicken from brine, pat it extremely dry, and place on a rack uncovered in the fridge for 12–24 hours to air-dry for crispier skin.
- Preheat oven to 160°C. Slice ¼ off the top of the garlic bulb, place it in a roasting tray, and drizzle with oil.
- Place the chicken in the tray (on a rack if you have one) alongside or above the garlic. Roast for 1 hr 20 min–1 hr 40 min depending on size.
- Increase heat to 220°C and roast for another 10–15 minutes until the skin is golden and crisp. Rest the chicken for 15–20 minutes and save all pan drippings.
- Cook the rice: Rinse rice once. Sauté ginger and the halved shallot in oil/chicken fat until fragrant. Add rice, stir briefly, then add broth. Cover and cook on low for 18 minutes, then rest 10 minutes before fluffing.
- Make the jus: Place the roasting tray on low heat, add ¾–1 cup stock, scrape up browned bits, and simmer to reduce. Finish with cold butter if you want it glossy.
- Assemble: Spoon rice into a cocotte or serving dish. Place the roasted chicken on top. Add the roasted garlic bulb beside it.
- Finish: Pour warm jus over the chicken and rice, then scatter generously with crispy shallots.