{"product_id":"orange-and-rosemary-dry-brined-chicken","title":"Orange and Rosemary Dry-Brined Chicken","description":"\u003cp\u003eA 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.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e1 whole chicken, approximately 1.8kg\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons flaky sea salt\u003c\/li\u003e\n  \u003cli\u003eZest of 2 oranges\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons fresh rosemary, finely chopped\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon freshly ground black pepper\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n  \u003cli\u003e1 orange, quartered (for the cavity)\u003c\/li\u003e\n  \u003cli\u003e4 sprigs fresh rosemary (for the cavity)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eMix the salt, orange zest, chopped rosemary, and black pepper together.\u003c\/li\u003e\n  \u003cli\u003ePat 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.\u003c\/li\u003e\n  \u003cli\u003ePlace 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.\u003c\/li\u003e\n  \u003cli\u003eRemove from the fridge 45 minutes before cooking. Stuff the cavity with the quartered orange and rosemary sprigs. Rub the skin with olive oil.\u003c\/li\u003e\n  \u003cli\u003eSet up your grill for indirect heat. Preheat to 180°C with the lid closed. Place a drip tray on the cool side.\u003c\/li\u003e\n  \u003cli\u003ePlace 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.\u003c\/li\u003e\n  \u003cli\u003eThe 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.\u003c\/li\u003e\n  \u003cli\u003eRest for 15 minutes under a loose tent of foil before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545894756736,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/orange-and-rosemary-dry-brined-chicken-6806200.jpg?v=1775134404","url":"https:\/\/kitcheninthegarden.co.uk\/products\/orange-and-rosemary-dry-brined-chicken","provider":"Kitchen In The Garden","version":"1.0","type":"link"}