Orange and Rosemary Dry-Brined Chicken

A whole chicken dry-brined overnight with sea salt, orange zest, and rosemary, then grilled over indirect heat until the skin is deeply golden and crackling. Dry brining is the simplest way to guarantee juicy, well-seasoned chicken - the salt draws out moisture, which then gets reabsorbed along with all the flavour. If you've never tried it, this recipe will convert you.

Ingredients

• 1 whole chicken, approximately 1.8kg
• 2 tablespoons flaky sea salt
• Zest of 2 oranges
• 2 tablespoons fresh rosemary, finely chopped
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 orange, quartered (for the cavity)
• 4 sprigs fresh rosemary (for the cavity)

Method

1. Mix the salt, orange zest, chopped rosemary, and black pepper together.
2. Pat the chicken completely dry with kitchen paper. Rub the salt mixture all over the chicken - over the skin, under the skin where you can, and inside the cavity.
3. Place the chicken uncovered on a wire rack set over a tray in the fridge. Leave overnight (or at least 8 hours). The skin will dry out and the salt will work its way into the meat.
4. Remove from the fridge 45 minutes before cooking. Stuff the cavity with the quartered orange and rosemary sprigs. Rub the skin with olive oil.
5. Set up your grill for indirect heat. Preheat to 180°C with the lid closed. Place a drip tray on the cool side.
6. Place the chicken breast-side up on the cool side of the grill, above the drip tray. Close the lid and cook for approximately 1 hour 15 minutes to 1 hour 30 minutes.
7. The chicken is done when the internal temperature reads 75°C in the thickest part of the thigh (away from the bone) and the juices run clear. The skin should be deeply golden and crisp.
8. Rest for 15 minutes under a loose tent of foil before carving.

Originally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.