Ingredients

Ingredients For the brine

• 5 litres/1 gallon water

• 175g/6oz kosher salt

• 100g/4oz honey

• 12 bay leaves

• 6 garlic cloves, skin left on, smashed

• 2 tbsp black peppercorns

• 10g/¼oz fresh rosemary leaves

• 10g/¼oz thyme leaves

• 50g/2oz flat-leaf parsley

• 2 lemons, zest and juice

For the chicken

• 2 x 1.175kg/2½lbs chickens

• Kosher salt and freshly ground black pepper

• 2 tbsp canola oil

• 2 tsp chopped thyme leaves

• fleur de sel

For the chasseur jus

• 2 tbsp canola oil

• 3 shallots, cut into medium dice

• 1 carrot, cut into medium dice

• 3 garlic cloves

• 25g/1oz button mushrooms, cut into medium diced

• 1 fresh tomato, cut into medium dice

• 40ml/1½fl oz white wine

• 1sprig fresh parsley

• 1 sprig fresh thyme

• 1 bay leaf

• 10 black peppercorns

• 125ml/4½fl oz dark chicken stock

For the waffles

• 260g/9½oz plain flour

• 1 tbsp baking powder

• 1 tsp kosher salt

• 1 tbsp granulated sugar

• 3 free-range eggs, lightly beaten

• 425ml/15fl oz full-fat milk

• 110g/4oz unsalted butter, melted

Description

Try Roasting A Chicken The Thomas Keller Way With His All-American Recipe. You'll Need A Waffle-maker For This Recipe.

View Full Recipe