![Herbal chicken from the brine](http://www.fire-food.com/cdn/shop/articles/unnamed_e0de8517-6ca8-4e69-866b-98c75b9900c0_{width}x.jpg?v=1607953418)
Herbal chicken from the brine
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 1 chicken
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• ---
Ingredients
Sugar
• 3 liters of water
• 180 g salt
• 120g sugar
• 2 organic lemons
• 5 spring onions
• 3 bay leaves
• 10 juniper berries
• 3 sprigs of rosemary
• 1 handful of thyme
• 120g butter
• 1 tbsp fleur del sel
• 2 bulbs of young garlic
many herbs for the herb bed
(what the garden has to offer or what
you get: rosemary,
Thyme, parsley, wild garlic,
Oregano...)
• Salt
• Pepper
preparation
➊ When brining, you always have to allow some lead time, up to 8 hours for a chicken. It also works with 5 or 6 hours - the important thing is to include the time in your planning.
➋ Bring half a litre of water to the boil and dissolve the salt and sugar in it. Then add the remaining 2 ½ litres of cold water. The brine must be completely cooled before the chicken is placed in it.
➌ Cut a lemon and a garlic bulb into slices, halve the spring onions and add everything to the brine along with the rosemary, thyme, juniper berries and bay leaves. Finally, add the rooster and let it bathe for the next few hours. As soon as the bathing time is coming to an end, preheat the grill. The chicken is grilled completely indirectly at a heat of around 160 °C.
➍ Take the chicken out of the brine and pat it dry with kitchen paper. Use poultry shears or a sharp knife to remove the backbone of the animal so that you can open it up. Lay it skin side up and press firmly on the breast. This will break the breastbone and make it lie even flatter. Pat the inside dry and season with salt and pepper.
R ecipe by Bjoern Terhorst
Anyone who lands on the "Time to Meat" website (www.time-to-meat.de) and is not yet hungry is guaranteed to be when they first browse through the various sections. The person responsible for this is passionate griller and IT specialist Bjoern Terhorst from Lampertheim in southern Hesse. In addition to his job, he is a master of the culinary game with fire - and knows how to awaken this passion in others with great esprit through his grill seminars and steak tastings.
Recipe from FIRE&FOOD Bookazine N°9 "Best Chicken"