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Whole chicken from the barbecue

Chicken is perfect for preparation on the Kamado or the Big Green Egg.

Ingredients

Fleur de sel
Lemon
Thyme
Rosemary
Butter
poussin

Preparation

  1. Remove the strings from the legs and place the chicken in a brine of 1 liter water with 60 grams of salt for 8 hours. Make sure the salt is fully dissolved.
  2. Take the chicken out of the brine, pat it dry, and rub it with butter. Stuff the chicken with a lemon, thyme, and a little rosemary.
  3. Heat a ceramic barbecue to 100°C, place the convector, and put the grill back. Place the chicken on the V-rack. Keep the kamado around 100°C using the daisy wheel and/or air regulator.
  4. Place the chicken on the barbecue grill and cook until a core temperature of 57°C is reached. Remove the chicken and let it rest for half an hour, meanwhile heat the barbecue to 265°C.
  5. Crisp up the chicken by placing it in the hot barbecue at 265°C for 10 minutes.