A dry brine is just salt and rub and patience. The bird sits uncovered in the fridge overnight, the skin dries out, and the seasoning gets dragged down into the meat instead of sitting on the surface. Cooked on a hooded barbecue with the burners either side off, it comes out with skin like parchment. Angel Dust gives it fennel and cumin without setting anyone alight.
24 hrs, mostly waiting. Serves 4.
Ingredients
- 1.8kg Whole chicken
- 2 dessertspoons Plateit Angel Dust Rub
- 18g Fine salt
- 1 tsp Baking powder
- 1 tbsp Olive oil
- 1 Lemon, halved
Method
- Pat the bird bone dry. Mix the salt, baking powder and 2 dessertspoons of Plateit Angel Dust Rub.
- Rub it over every surface, inside and out, and under the breast skin where you can get a hand in.
- Sit it on a rack over a tray, uncovered, in the fridge 12 to 24 hrs. Do not cover it. The dry air is the point.
- Take it out an hour before cooking. Rub with the oil, lemon halves in the cavity. Barbecue hood down at 190C with the burners under the bird off, or a home oven at 190C.
- Cook 60 to 70 mins until the thigh juices run clear. Rest 15 mins on a board before you go near it with a knife.
Make ahead: The brine works on a butterflied bird too, and it cooks in 40 mins. Flatten it with a heavy pan and press down.
