Tenderstem® Roast Hacks - Chicken but Better!
This is your Sunday roast’s final form. Forget dry, sad chicken, this one’s been upgraded with a chef-level brine and a generous handful of Tenderstem® for that green glow-up. The result? Crispy skin, succulent meat, and greens that pop harder than your playlist on a Sunday morning.
The secret to juicy roast chicken – brining
Preparation time
20 minutes
Cooking time
1 hour, 20 minutes
Serves
4
Method
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In a large pot, combine water, salt, and sugar. Stir until dissolved, then add lemon, garlic, and herbs. Let it cool completely.
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Submerge the chicken in the brine and refrigerate for at least 6 hours (12 for max flavour).
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Remove the chicken, pat dry, and drizzle with olive oil.
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Roast at 200°C for around 1 hour 15 minutes, or until the juices run clear.
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During the last 10 minutes, add the Tenderstem® to the tray so it steams and crisps in the chicken’s juices.
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Rest the bird for 10 minutes before carving — then plate it with your Tenderstem® for a green, glossy finish.
Chef’s note:
The science of brining helps muscle fibres hold more water, meaning every bite stays juicy. You can also use this trick for turkey, pork, or even tofu.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
