Nico's roast chicken with lemon and herb baste

Method

To brine the chicken

1. Heat the water until the salt dissolves and add the garlic & herbs. Mix to fully
2. incorporate, then cool completely.
3. Leave the chicken to soak in the salty solution for 6-8 hours/or overnight in the fridge.

To make the lemon and herb baste

1. Grind the pepper and coriander seed in a pestle and mortar until cracked but not a dust.
2. Roughly chop the tarragon and thyme
3. Mix all the ingredients together in a bowl.
4. Leave aside until needed

To cook the chicken

1. Move the chicken into a pot of fresh water and leave to stand for 15 minutes and rinse to
2. remove the excess salt.
3. Remove the chicken and pat it dry.
4. Spatchcock the Chicken to ensure an even cook (or ask your butcher to do it for you).

To spatchcock the chicken:

1. Remove the wing tips so they don't burn and cut off any excess fat around the cavity.
2. Flip it over so the backbone is facing you. Using a sturdy pair of kitchen scissors or
3. sharp, heavy knife, cut down either side of the backbone, then discard.
4. Turn the chicken over and push down firmly to break the wishbone and flatten out the
5. bird.
6. Season with salt and pepper.
7. Breast side up, roast the chicken in the middle of the barbecue with the coal around the
8. outside rim of the barbecue. Lid on.
9. Roast the chicken for an hour. Don’t be tempted to open and close the lid as this will
10. add to the cook time.
11. After an hour, check the chicken with a meat thermometer at the thickest part of the
12. thigh. It is cooked through at 75C so you would expect it to be around 60C at this point.
13. Turn the chicken over, cover in lemon & herb baste (reserve some for resting) and Cook
14. for another 15-30 mins
15. Check temperature again. Once it has reached 75C, take the chicken off the heat, cover
16. in remaining baste, wrap it up in tinfoil and leave to rest for 20 mins.