Curtis Stone’s best ever roast chicken | Cook with Curtis | Coles

Want to master a juicy, flavoursome roast chicken? In this video, Curtis Stone shares his pro tips for cooking a golden, crispy skin roast chook that’s perfect for any occasion. Follow along as Curtis shows you how to brine, roast and rest his best ever chook, plus his secret to stuffing that’s pillowy soft underneath and crunchy on top. Recipe information is in the comments. What you’ll learn: ✅ How to brine chicken for maximum flavour and juiciness ✅ The trick to making stuffing that’s soft on the bottom and crispy on top ✅ How to achieve crispy, golden skin ✅ How long to rest the chicken for maximum tender results 00:00 Why this is Curtis’ best ever roast chicken 00:19 Curtis’s top tip for a flavourful chicken 00:31 How to make the brine 00:49 Add the chicken to the brine 01:15 Leave the chicken in the brine to marinate 01:28 Make the stuffing 01:40 Sauté the leek, garlic and celery 01:52 Toast the bread 02:19 Add wine, stock and butter to the leek mixture 02:36 Let the leeks cool 02:51 Combine the stuffing ingredients 03:21 Bake the stuffing separately for the ultimate texture 03:45 Remove the chicken from the brine 03:56 Pat the chicken dry for crispy skin 04:10 Place the chicken on a wire rack for good air circulation 04:27 Stuff the chicken with aromatics 05:01 Dry rub the chicken 05:24 Bake the chicken for 1 hour 05:37 Add the stuffing to the oven 06:03 Baste the chicken 06:16 Let the chicken rest 06:53 Serve with roast potatoes and voila!