Brined the WHOLE CHICKEN for 24 hours in a basic brine with fresh rosemary, cracked black pepper, a wile head of garlic (sliced) and about 10 bay leaves. Then split the chicken up the back and charred the skin on both sides, brought down the temp on the egg, added the diffuser plate, and roasted split side down for about 3 hours... dear Lord, this was good! Had one meal with the family, used the leftovers for chicken tacos...
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