Bay-brined chicken, with cider, pears, thyme and pumpkin
Serves 4-6
FOR THE BRINE
* 200ml dry cider
* 100g demerara sugar
* 2 tbsp rock salt
* 1 tbsp whole black peppercorns
* 2 thyme sprigs
* 3 fresh bay leaves, crushed
* 1 large, free-range chicken (about 2kg), untied, any giblets removed
FOR THE ROAST
* 50g butter, softened
* 10 shallots, halved and peeled
* 4 fresh, small bay leaves
* 5 thyme sprigs, plus extra leaves to serve
* 1 small pumpkin or round squash, deseeded and cut into wedges
* 3 small pears, halved and cored
* 2 tbsp olive oil
* 150ml dry cider
Start with the brine. Mix the cider, sugar, salt, peppercorns, thyme and bay leaves with 200ml water. Put the chicken in…
