BRINED LEG OF CHICKEN, BRAISED RED CABBAGE, POTATO WEDGES AND SALSA VERDE

If you haven't had a go at brining chicken, do it. Best with a whole bird, it also works with legs like this. Place the chicken in a tight-fitting deep bowl with a cup of salt and water to cover. Leave for six hours, drain and dry the chicken then roast as usual. The brining adds tenderness to the flesh and saltiness (naturally). it also helps the skin crisp nicely. And sweet slow-braised red cabbage and wedges of sebago potatoes which were sliced and gently boiled until just soft, drained, dried, rolled in butter then roasted.

BRINED LEG OF CHICKEN, BRAISED RED CABBAGE, POTATO WEDGES AND SALSA VERDE