John Myers
Contents
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Ingredients
For the chicken
- 1 Pc. Roast Chicken
- 1 l Cider
- 2 l Water
- 30 ml Gin
- 60 g Coarse sea salt
- 2 tbsp Liquid butter
- 2 tsp Garlic powder
- 3 tsp Pimenton de La Vera
- 1 tbsp Black pepper from the mill
- 1 tsp Salt
For the vegetables
- 4 Pc. Spring onions fresh
- 2 St. Red peppers
- 1 packet Snow peas
- 1 Pc. Onion
- 0,5 Pc. Kohlrabi fresh
- 4 Pc. Garlic cloves
- Salt
- Pepper
Instructions
- Dissolve the sea salt in the water and 800 ml of the cider. Place the chicken in the brine in a saucepan, making sure that it is well covered. Place in the refrigerator for at least 3 hours, but preferably overnight. This causes the meat cells to draw water and seasoning and the chicken stays juicy inside!
- Take out of the fridge before grilling and pat dry. Now brush the melted butter inside and out. Mix the garlic powder, pepper, paprika and salt and rub the chicken inside and out.
- Heat the grill (or oven) to 170 degrees. Place the chicken on a roast chicken. Pour the rest of the cider mixed with gin into the liquid chamber in the middle. Alternatively, you can use the famous beer can and add cider and gin to it. There is certainly another use for the beer 🙂
- Grill the chicken for about 2 to 2 1/2 hours until the core temperature has reached at least 85 degrees and the skin is nice and crispy.
- Clean the vegetables and cut them into bite-sized pieces. Place in a grill pan with a little olive oil and grill for the last 20 minutes, or cook until crisp in the oven. Season to taste with salt and pepper. If you like it strong, you can spray some liquid smoke over it at the end.
Nutrition
Serving: 100gCalories: 36kcalCarbohydrates: 2gProtein: 0.3gFat: 1.5g
