Brined beer chicken

YOU Best Recipes: Braai - - Contents -

BRINE

125 ml (½ c) salt wa­ter

2 bay leaves 1 cin­na­mon stick

(op­tional) grated zest of

1 le­mon

SERVES 4 Prepa­ra­tion 20 min Stand­ing

1 hour or overnight Cook­ing 1¼ hours

CHICKEN

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.

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