“I LOVE A GOOD CHICKEN BURGER! THIS TICKS ALL THE BOXES, STARTING WITH A SECRET INGREDIENT IN THE CRUMB… SALT AND VINEGAR CHIPS!”
@geodoes
ROTISSERIE-STYLE CHICKEN WITH PALE ALE GRAVY
SERVES 4
Begin this recipe at least 8 hours ahead.
⅓ cup (27g) salt flakes
½ cup (110g) caster sugar
1 lemon, sliced
1 tsp black peppercorns
½ bunch thyme
3 garlic cloves, bruised
1.6kg whole chicken
SPICE MIX
1 tsp each onion powder and garlic powder
2 tsp smoked paprika
1 tsp each dried oregano and dried thyme
2 tbs extra virgin olive oil
PALE ALE GRAVY
¼ cup (60g) chicken fat or melted butter
⅓ cup (50g) plain flour
2 bay leaves
4 thyme sprigs
1 cup (250ml) pale ale
1 cup (250ml) chicken stock
2 tbs Worcestershire sauce
For the brine, place the salt, sugar, lemon, peppercorns, thyme, garlic and 1 cup (250ml) water in a large saucepan (big enough to fit the chicken).
