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4 cloves crushed garlic

1 inch knob ginger

1 tsp turmeric

2 oranges

1/3 cup salt

1/4 cup cane sugar

2 tsp black peppercorns

Chicken & sides:

1 whole Pine View Farms' chicken

1/2 cup butter

Juice of 1 orange

Zest of 1 orange

1 tbsp grated ginger

1 tsp turmeric

1 tbsp honey (optional)

1 Sweet potato

2-3 Potatoes

1 small head cauliflower

Fresh herbs (thyme, parsley, chives, etc)


  1. To make the brine: In a large pot bring 4 cups of water to boil. Reduce heat to medium and add in crushed garlic, chopped ginger, turmeric, oranges (juice and rinds), and peppercorns. Stir in sugar and salt and mix until dissolved. Once sugar and salt is dissolved, remove from heat and allow to sit for 10 minutes. Add 4 cups of ice. Brine should be cold before placing the whole chicken into a pot (or a large bowl with brine). Add more water if needed. Chicken should be fully submerged. Allow chicken to sit in brine overnight in refrigerator.
  2. Roasted Spring Chicken: Preheat oven to 400F.  Remove chicken from brine and rinse. Pat dry with a paper towel. In a large roasting pan add the chicken. In a small bowl mix butter, orange juice, orange zest,  grated ginger and turmeric. Mix well. Brush butter mixture onto chicken. Season with salt and pepper.
  3. Place chicken into the oven and set a timer for 30 minutes. Line a large sheet pan with parchment paper. In a large bowl add diced sweet potato, cauliflower and potatoes. Drizzle with 1 tbsp oil and season with salt and pepper. After 30 minutes, remove chicken and baste with drippings.  Add chicken back into the oven along with baking sheet of veggies. Baste chicken every 20 minutes for 1 - 1.5 hour (until internal temp reaches 165F) Stir veggies as needed.
  4. Remove both the chicken and veggies from the oven. Allow chicken to rest for 15 minutes before slicing. Use the drippings to make a gravy if desired! Feel free to drizzle chicken with honey once removed from the oven and for a sweet and savoury finish.