Uploaded October 2025 | Updated September 2026, 1 week ago
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!
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!
