This simple bring makes enough for one chicken, and locks in
juices enhancing the natural flavour of our free-range chicken.
METHOD FOR THE BRINE:
Bring 1 litre of water to a boil with the salt and sugar.
Add herbs, spices and peel, then remove from heat.
Add a final 1 litre of cold water and chill.
Immerse chicken in the chilled solution for 6 to 12 hours.
Remove from brine and quickly rinse in cold water then air dry
before roasting.
TO ROAST:
Preheat oven to 180°C fan assisted or 200°C without a fan (gas
6).
Massage the chicken with a little melted butter or oil.
Roast for 1 hour 15 minutes or until the juices run clear with
a minimum core temperature of 70°C before resting.
TO BBQ:
Fire up the BBQ, when the coals are white-hot cover with the
lid and set air vents to 200°C.
Massage the chicken with a little melted butter or oil .
Cook for 1 hour 30 minutes or until the juices run clear with
minimum core temperature of 70°C before resting adding wood chips
in the first 30 minutes cooking to enrich flavour.
TO SERVE:
Serve with French fries, selection of salads and relish.