- For the Brine – 500ml Water
- 100ml Vinegar
- 50gm Salt
- Rub for Chicken – 60ml Olive Oil
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 10 Cloves Garlic (minced)
- 2 Teaspoons Mustard
- 2 Teaspoons Bottle Masala
- 3 Tablespoons Honey
- 2 Teaspoons Mixed Herbs
- 1 Teaspoon Cumin Powder
- 30ml Worcestershire Sauce
- Accompaniments – 1 Large Potato (cubed into 4 pieces)
- 1 Bell Peppers (diced)
- 1 Whole Chicken (1.5kg)
Prep: 15 minutes
Cooking: 30 minutes
- Make a brine liquid by combining the above-mentioned ingredients (you need not follow this step if you do not wish to brine chickens). Slit the chicken down the spine, prize open and immerse into the liquid overnight.
- Then take a bowl, combine and whisk in all the mentioned rub ingredients until u get a pasty consistency.
- Pat dry chicken with the help of kitchen towels or a duster. Put the chicken in a baking dish and apply evenly all over the skin and under the skin. Let it steep in the marination for a couple of hours in a refrigerator.
- Meanwhile preheat the oven to 200 degree Celsius. Cut cubes of the potatoes and brunoise of the bell peppers.
- Parboil the potatoes and add them to the baking dish along with the chicken and some of the starch water.
- You can fill the cavity of the chicken with whole squeezed lemons and rough-cut carrots, celery and bell peppers.
- Cover with foil and roast for an hour and 15 minutes. Remove the foil in 45 minutes of roasting and baste with butter.
- Garnish with a sprig of coriander.
- You can make a sauce by adding a small thickening (cooked butter and flour) to the pan juices, add red wine and chop up all the vegetables that you stuffed in the cavity of the chicken.