Recipe courtesy of Dan Hudson, Hudson’s on First
BBQ spatchcock chicken
Brine-4lts water, 1 cup koshar salt, 125g sugar
2 bay leaves
1 head garlic-cut in half
1 onion sliced
3 tbs peppercorns
2 lemons cut in half
1 whole free range chicken
For the brine, place all your ingredients into a pot and heat till all the salt and sugar has dissolved. Set aside and leave to cool.
Take your chicken and cut down either sides of the spine to remove the back bone, Next, place your chicken on a board and push down firmly on the breast bone to flatten the chicken. Place into the brine and leave for up to 24hrs.
When your chicken has finished brining remove (saving the brine) and pat dry. Place on a roasting tray and cook in the oven at 350 degrees for about an hour. After an hour remove from the oven and transfer to the BBQ. Place skin side down to “Char” then flip over and finish with your favorite sauce or glaze.