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To make the brine, place the bay leaves, peppercorns, salt, sugar, vinegar and water in a large saucepan over high heat. Bring to the boil and cook, stirring, for 4 minutes or until the salt and sugar ...

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The TV chef leaves the brined bird outside for several days, with her son’s skateboard offering protection against foxes.

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Remove from heat, add the cold water and mix to combine. Add the chicken, breast-side down, ensuring it is completely submerged. Refrigerate for 4 hours to brine. Preheat oven to 180°C (350°F). Remove ...

TV chef reveals passionate stance on how to achieve a perfect Yuletide roast while keeping foraging foxes away ...

Traditional fried chicken is a greasy affair. I tried a cleaner, healthier way to make it, and I've got thoughts.