BRINED ROAST CHICKEN
1 whole chicken or pieces
½ lemon or slices if using chicken pieces
125 ml coarse salt
250 ml brown sugar (I used muscovado)
250 ml malt or balsamic vinegar
30 ml peppercorns
10 ml smoked chilli flakes
1 litre boiling water to dissolve above into (I still boiled in glass dish in microwave for another 2 mins) allow to cool completely before use
Extra cold water to add to the brine solution
Put the chicken into a glass, ceramic or plastic dish. Push the half lemon into the stomach cavity. Pour the cold brine solution over the chicken completely covering it. Put a heavy dish or plate on the chicken to weigh it down. Put in fridge for a good couple of hours or overnight but not longer than 24 hours
Remove the chicken from the brine and roast, smoke or cook as preferred. I roasted mine in the glass convection oven. It can be prepared this way for the Weber too.
If you are using pieces then place each chicken piece on a slice of lemon in oven dish.
The same recipe can be used for turkey.
NOTE: the result is a juicer chicken than normal and this one really was.
Photo and recipe: Elsabie Templeton