Brined Spatchcock Chicken - Char-Griller

Ingredients

• In a saucepan, bring 4 cups of the water to a boil with the salt and simmer until the salt has dissolved. Remove from heat.
• Stir through the honey and then add the remaining 4 cups of cold water to the saucepan.
• Add the lemons, garlic, herbs, pepper and bay leaves and set aside to cool.
• Place the chicken in a large bowl and cover with the cooled brining liquid.
• Cover and refrigerate for several hours or overnight.
• Remove the chicken from the brine and pat dry.
• Place the chicken in a tray and lightly coat the chicken in duck fat.
• Apply a light coating of your favourite rub evenly over the chicken.
• Preheat your Char-Griller barbeque to 400°F with Char-Griller lump charcoal.
• Place chicken breast side up in the indirect zone of the barbeque.
• At approximately one hour into the cook, start basting the chicken with melted butter.
• Continue to baste at 10-15 minute intervals until the internal temperature of the chicken reaches 165°F.
• Remove from the barbeque and rest for 10 minutes before slicing.
• Serve with your favourite salads/sides and crusty baguettes.
• 1 large whole chicken
• 8 cups water
• 1/3 cup honey
• 1/3 cup Kosher salt (Not table salt)
• 3 lemons (quartered)
• 5 cloves of garlic (peeled and smashed)
• 4 bay leaves
• 1 Tablespoon black pepper
• 2 sprigs of fresh rosemary
• Small handful of thyme (8 sprigs)
• Large handful of flat leaf parsley
• Your favourite rub
• 100g butter (for basting)
• Duck fat