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NEW: Kitchen & Personal Care
NEW: Kitchen & Personal Care
Made with all-natural ingredients, this new range is perfect for those that love to cook with spice.
Medium
4+hrs
4
Dairy Free
Rated 5 stars by 1 users
4
4+ hours
Whole butterflied chicken
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
Olive oil
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).
Serve with extra Australian Chicken Salt.
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