Brined beer chicken
125 ml (½ c) salt water
2 bay leaves 1 cinnamon stick
(optional) grated zest of
SERVES 4 Preparation 20 min Standing
1 hour or overnight Cooking 1¼ hours
1 whole chicken oil paprika to taste 1 can (340 ml)
beer salad to serve
1 Brine Mix the salt with enough water to cover the whole chicken. Add the bay leaves, cinnamon stick (if using), and grated lemon zest.
2 Chicken Put the chicken in a non-metal bowl and pour the brine over. Allow to stand in the fridge for at least an hour but preferably overnight.
3 Pat the chicken dry and rub with oil and paprika. Open the can of beer and pour a little out. Place the cavity of the chicken over the opened can.
4 Carefully place the can with the chicken on a grid over the coals and braai until golden brown on the outside and cooked through, about 1¼ hours. Cover the chicken with a sheet of aluminium foil while braaiing to retain the heat better. The chicken can also be cooked in a kettle braai.
5 Carve the chicken and serve with a salad.
4 This is a great way to braai chicken. The brine ensures the chicken has a crispy skin and the beer keeps the meat
tender and juicy.