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:

1. Bring 1 litre of water to a boil with the salt and sugar.
2. Add herbs, spices and peel, then remove from heat.
3. Add a final 1 litre of cold water and chill.
4. Immerse chicken in the chilled solution for 6 to 12 hours.
5. Remove from brine and quickly rinse in cold water then air dry before roasting.

TO ROAST:

1. Preheat oven to 180°C fan assisted or 200°C without a fan (gas 6).
2. Massage the chicken with a little melted butter or oil.
3. Roast for 1 hour 15 minutes or until the juices run clear with a minimum core temperature of 70°C before resting.

TO BBQ:

1. Fire up the BBQ, when the coals are white-hot cover with the lid and set air vents to 200°C.
2. Massage the chicken with a little melted butter or oil .
3. 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.