Molten’s 72 Hour Brined Chicken
"You don’t need to leave the chicken for 72 hours if you prefer – its fantastic after even 24 hours.
By Rensha Bouwer, head chef at Molten restaurant"
1.5kgs chicken thighs and drumsticks, bone in and skin on
250g table salt
250g white sugar
5 litres water
2 peels of lemon
4 sprigs of fresh thyme
4 garlic cloves
1 teaspoon peppercorns
1 cinnamon stick
2 star anise
1 teaspoon cloves
Combine all brine ingredients in a large vessel.
Place the chicken pieces into the brine, cover and leave in the fridge for 72 hours. This allows the flavours to thoroughly permeate the flesh.
After 72 hours and when you’re ready to cook the chicken, take the raw chicken from the brine, throw the brine away and rinse the chicken thoroughly and pat dry. It is well seasoned so avoid serving with salty ingredients like soy or feta.
Preheat the oven to 180C° and heat a grill or BBQ on high.
When the grill is very hot, place the chicken pieces on and make sure all sides are charred.
Transfer to the oven and cook through until the juices run clear, or move to a cooler part of the barbeque and leave to cook through slowly.
Serve with potato roasties and a fresh green salad.