Oven-baked chicken slightly spicy

Ingredients for 4 servings:

• 2 chickens, each approx. 1.4 kg
• 3 ½ liters of water
• 210 g salt
• 155 g sugar
• 7 g Pul Biber
• 7 g Pul Biber extra
• 17 g garlic granules or 4 – 5 fresh garlic cloves
• 2 g juniper berries
• 15 g curry powder
• 6 g black pepper
• 15 g sweet paprika powder
• 2 tsp salt
• 2 tsp sweet paprika powder
• ½ tsp garlic granules
• ½ tsp ginger powder
• 1 ½ tsp curry powder
• ½ tsp Pul Biber
• 100 ml sunflower oil or rapeseed oil

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 1 day 2 hours

the effort is worth it

Bring the water to a boil, stir in the spices, and simmer over low heat for at least 30 minutes. Then allow to cool to room temperature. Place the two chickens (fresh or thawed) in a 5-liter pot (alternatively, a 5-liter bucket with a lid, see note) with the neck toward the bottom. Pour the brine (spiced broth) through a sieve into the container, leaving about 5-10 mm to the rim. Close tightly with the lid and refrigerate for at least 24 hours. Then remove the chickens and let them dry or pat them dry with kitchen paper (very important for crispy skin). Combine all the ingredients for the spice mix and mix with the oil to form a slightly thick paste. Brush the mixture evenly over the chickens. Roast in a preheated oven at 180-200°C fan (depending on the oven) for 75 minutes. Note: You can get a 5 liter bucket with a lid new and unused from Fressnapf, even if it’s hard to believe.