Brendan O'Connor A Roast Chicken Masterclass with Chef Rory O'Connell
Nov 15, 2025
Join Rory O'Connell, chef, teacher, and co-founder of Ballymaloe Cookery School, as he shares his culinary wisdom on roasting chicken. He explains why organic birds make meals special and reveals a simple brining technique for juicy flavor. Learn about making classic stuffing, the importance of basting for crispy skin, and how to check doneness. Rory also shares secrets for crispy roast potatoes, and recommends side dishes like bread sauce and seasonal veggies for the perfect feast. Elevate your roast chicken game with these expert tips!
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Roast Chicken As A Special Treat
- Rory treats roast chicken as a comforting treat and prefers organic birds for flavour and quality.
- He argues the higher cost is offset by using the whole bird to get maximum value.
Brine Overnight For Juicier Chicken
- Brine the chicken in 30 g salt per litre of water and refrigerate it overnight to improve juiciness and flavour.
- Ensure the chicken is fully submerged while brining for the best results.
Classic Stuffing Goes Inside The Bird
- Make a traditional breadcrumb stuffing with sweated onion, butter, herbs and cold it before putting it raw into the cavity.
- Use about one tablespoon of stuffing per person and avoid overfilling the bird.