BRINED & ROASTED ALSTONVILLE CHICKEN WITH POLENTA

I'd read about the benefits of brining chicken but only recently got around to trying it. It worked as advertised, adding moisture to the flesh but also ensuring crisp skin. A bed of soft polenta and some sautéed zucchini and dinner's ready. OK, you need to start the brining a few hours ahead, but after that it's all pretty simple. The chickens come from Alstonville west of Ballina, New South Wales. I buy them from Paul at Jack Sprat's in South Tweed Heads. Still not as richly-flavoured as the chooks in Mexico, but better than most of the ones raised here in Oz

BRINED & ROASTED ALSTONVILLE CHICKEN WITH POLENTA