Brined Butterflied Crispy Chicken

Name: Brined Butterflied Crispy Chicken
Yield: 4
Ingredients: 3L water; 2 tbsp Gewürzhaus Himalayan Pink Salt (fine); 1 tbsp Gewürzhaus Australian Chicken Salt, plus extra to serve; 3 tbsp Gewürzhaus Pink Peppercorns, lightly crushed; 2 garlic cloves, thinly sliced; 1 lemon, sliced; 6 sprigs of thyme; 2 sprigs of rosemary; Whole butterflied chicken; Olive oil

Medium

4+hrs

Dairy Free

Brined Butterflied Crispy Chicken

Servings

Cook Time

4+ hours

Image of Brined Butterflied Crispy Chicken

Ingredients

For the brine

3L water
2 tbsp Gewürzhaus Himalayan Pink Salt (fine)
1 tbsp Gewürzhaus Australian Chicken Salt, plus extra to serve
3 tbsp Gewürzhaus Pink Peppercorns, lightly crushed
2 garlic cloves, thinly sliced
1 lemon, sliced
6 sprigs of thyme
2 sprigs of rosemary

For the chicken

Whole butterflied chicken
Olive oil

Directions

Prepare your brine with enough time to let it cool – preferably overnight.
Bring all the brine ingredients to a boil & allow to cool completely.
Place the butterflied chicken in the brine, covering it completely & chill for 2 1/2 hours.
Preheat oven to 220°C.
Remove chicken from brine & pat dry. Rub with a generous amount of olive oil, coating the skin of the chicken.
Strain the aromatics from the brine & place in the bottom of a baking dish, drizzle with olive oil- set aside.
Heat a griddle pan or barbeque to HI heat & cook the chicken for 5 mins either side before transferring to the baking tray (breast side up) & roast for an additional 20 mins (alternatively you can leave on the BBQ for around 30 mins).