Cooking whole chickens from the local markets.

Brine recipe:

2 whole chickens for local family

2 cups salt with no iodine.

Chili pepper to taste.

Some bay leaf.

Thyme from testco.

Dried orange rind.

1 cup sugar brown or near to sugar cane.

Water to fill pot and mix ingredients until solvent.

Add chicken and soak two hours minimum.

Take chicken out and put on rub if you want.

Needed two cans to shove up chickens ass.

Two cans.

I use two cans from Tesco beans.

Fill cans 1/2 each with beer and what ever else you want.

Insert chicken over top can and place in bbq. must be able to cover chicken with lid of bbq for an oven like effect. may need to turn chicken to face heat direction for even cooking

cook until you can pull a wing or leg off.

chicken should be standing on top of the cans you forced up its behind.

if I could get a link to how to upload photos to this site I would do so

The chicken looks very dark because I also smoked it with some lamyai. The family loved it and the chickens were quickly eaten. It was very moist inside. Soaking chicken in the brine changes the cell structure not allowing water to leave as it is cooked. The skin was very delicious as well. I am calling it Mao Gai due to the beer inserted inside to keep the moisture content high and the 4 beers I consumed cooking it.

ya it is good.. no comments?

Some more pictures of preparing the chicken and getting it ready to cook and smoke.

Nice colour.

Brining the chicken works a treat even if just roasting in an oven but you don't want to leave it much more the 2 hours as it will cure the meat. Wonder how well it would work with a whole turkey?

He is right. DO not brine longer then two hours. And cook it until you think you have over cooked it. As the salt will make overcooking near to impossible.