Beer Brined Garlic Chicken
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Ingredients
  • 1 Spatchcocked Chicken - look for a free range or higher welfare bird with plenty of leg meat
  • 2 Garlic Cloves
  • A fistful of herbs - I chose lemon thyme
  • Brine
Brine
  • Krombacher- you need enough to cover your chicken, 2 or 3 bottles should do it
  • Salt= for each 500ml bottle you use, you'll need 30 grams of salt
  • Sugar = use equal amounts of sugar and salt
  • 3 Garlic cloves, crushed
  • ½ of your chosen herbs
Method
  1. Place the whole chicken in a large container. Add the brine, mixing thoroughly to ensure the salt and sugar have dissolved. Ensure you've made enough brine to cover the chicken, seal the container and leave in the fridge over night.
  2. Preheat the oven to 200 degrees Celsius.
  3. Remove the chicken from the brine and pat dry.
  4. Pound the garlic and herbs in a pestle and mortar or blender. Let down with a little Krombacher if dry.
  5. Rub the garlic and herb mix all over the chicken, place in a roasting tin and roast for 30-40 mins.
  6. The chicken should be golden, the internal temperature should have reached 74 degrees Celsius, and the meat should be opaque white throughout.
Recipe by A Life of Geekery at http://www.alifeofgeekery.co.uk/2017/04/beer-brined-garlic-chicken.html