Espresso brined roast chicken

1. 1Step 1: Add the espresso, salt and sugar to a pot and over a med heat mix until the sugar and salt have dissolved.
2. 2Step 2: Turn the heat off and pour over the cold water and mix well.
3. 3Step 3: Place the chicken into the brine and put something on top to hold it down. Then leave the chicken in the brine in the fridge for 4 hours.
4. 4Step 4: Remove the chicken from the brine and pat dry. Drizzle some olive oil over the chicken and season the skin lightly with salt before placing into a 180c oven for 45-75 minutes depending on the size of the bird.
5. 5Step 5: You are looking for an internal temp of 75c (to be safe) after resting, so I would take the chicken from the oven at 65-70c as it will continue to cook. *note when cooking at home I take my chicken from the oven at 62c at the thickest point but do this at your own risk.

COFFEE GLAZE

1. 1Step 1: Place the coffee and maple in a pot and reduce by 1/3.
2. 2Step 2: After the chicken has been cooking for 35 minutes, start to brush on the glaze every 5 minutes until the glaze is gone or the chicken is cooked.
3. 3Step 3: Rest the chicken for at least 15 minutes before carving.