Roast brined chook

Serves 4-6

300g salt

5 litres water

1.5kg whole chicken

1 lemon

1 bunch thyme

150g unsalted butter

30ml white wine

250ml chicken stock

1 tsp Djion mustard

1/4 bunch tarragon, finely chopped

To make the brine, heat the salt and water in a large pot and allow to dissolve. Set aside to cool. This can be done the day before. Place the chicken into a large container. Pour over the brine, ensuring that the chicken is completely covered. Cover with plastic wrap and place in the fridge overnight. Remove the chicken from the liquid, rinse and dry well with paper towel. Place on a wire rack set over a tray. Preheat the oven to 90C. Place the lemon into the cavity, with the thyme. Rub half of the butter on top of the skin. Place the chicken in the oven. Roast the chicken for about 2 hours or until the internal temperature in the thickest part of the breast is 70C. Remove the chicken from the oven and allow to rest for 45 minutes. Turn the oven temperature as high as it will go. Rub the remaining butter over the chicken skin. Once rested, place the chicken back in the roasting tray and return to the oven for about 10 minutes or until golden brown. Once ready, remove the chicken from the oven and place on a cooling rack. To make gravy, using the pan juices on the stove top, add wine and chicken stock, allow to simmer and reduce. Stir through the mustard and bring to boil. Strain, stir through the chopped tarragon and serve with the roast chicken, mash and wilted spinach.