RECIPES - BY GRANTIS GEE’S CABIN FEVER COOKING SHOW
INGREDIENTS 1 large chicken 1 can of beer or cider of your choice BRINE
2ltr cold water 100g pink salt 2 tsp smoked paprika 1 tsp mixed herbs JAPANESE BBQ GLAZE (TARE DIPPING SAUCE)
2 chicken or veggie stock cubes 6 tbls brown sugar 500ml water 400ml light soy sauce (Japanese) 300ml white wine 1 bunch chopped spring onion 5 cloves garlic 100g chopped fresh ginger place all ingredients to a pan heat to simmering till sauce is reduced by half then allow to cool. Split the sauce in two dishes, one to glaze and one for a dip. In a bowl large enough to cover the chicken, fill bowl with 2ltr of cold water then add 100g pink salt, 2tsp smoked paprika & 1tsp mixed herbs. Give the brine a good mix then place chicken breast down into the mix making sure it’s covered with the brine, then cover with Clingfilm and store in fridge for 2 days before preparing to cook. Once chicken has brined drain and get the BBQ ready.
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Using a drink of your choice open the can and place the chicken on top of the open can prop up onto the BBQ.
Using your cooled Tare sauce brush the skin then place the lid of the pre heated BBQ down and cook till chicken reaches approx. 75c to 80c to ensure the chicken is cooked through. During the cooking time you can continue to apply the Tare sauce with a brush to deepen the glaze. When your happy with your chicken slowly lift it from the can and BBQ and allow to rest for 5 to 10 minutes before serving. Serve with your choice of potatoes and roast or steamed veggies.
