Joris bijdendijks roast chicken with salsify

Dissolve the sugar and salt in approximately 2 liters of lukewarm water. Allow to cool. Pour the brine over the chicken so that it is fully covered.

Let the chicken marinate for 12 hours. Remove from the marinade, rinse, wrap in a cloth and store in the refrigerator for 12 hours, so that the skin of the chicken 'dries'.

Preheat the oven to 230 ° C.

Split 2 eggs for 50 g protein, do not use the egg yolks.

Mix the dried tarragon, half the butter, pepper and salt and put in the chicken. Rub the chicken with the rest of the butter.

Heat the oil to 70 ° C. Put in a blender with the fresh tarragon and let it run for 5 minutes. Strain the oil so that it does not discolour and allow to cool.

Put 50 g of protein with the rice vinegar in a blender and let it run at full speed. Add the tarragon oil quickly to create an emulsion.

Add the yogurt and season with ½ tl of salt. Put the mayonnaise in the refrigerator until use.

Chop the chicken wings into small pieces, do with the butter in a cold pan, put on low heat. Make chicken butter by melting and coloring the butter.

Wipe the bottom of the pan with a spatula from time to time. Peel the rind and carrots and cut into equal pieces.

Sift the chicken butter and put in a frying pan with the vegetables and herbs.

Let caramelise for 20-25 minutes on low heat. Do not use a lid; the vegetables must 'evaporate' and turn golden brown.

Drain the vegetables and season with salt and pepper. Serve with some tarragon mayonnaise with the chicken. Yummy! .

Fry the chicken for 50 minutes in the oven or until the skin is golden brown.