Whole BBQ Chicken

Ingredients

• 1 chicken weighing 1 kg
• 2 Art. l. ketchup
• 1 st. l. Teddy bear
• 1 tsp Dijon mustard
• 0.5 tsp garlic powder
• salt
• freshly ground black pepper
• 1.5 tbsp. l. salt
• 2 Art. l. brown muscovado sugar
• 1 sprig thyme
• 1 crushed garlic clove

Cooking

Step 1

First, measure out the amount of liquid needed for the solenade. To do this, put the chicken in a saucepan where it can be freely filled with water so that it is covered by 4–5 cm. Pour in water, remove the chicken and measure the amount of water remaining in the saucepan.

Step 2

Calculate the amount of salt supplements you need. For example, if you get 3 liters of water, multiply the amount of the indicated ingredients by three. Mix all the ingredients with water in a saucepan, bring to a boil, let the salt and sugar dissolve completely. Cool down the salt.

Step 3

Remove excess fat from the chicken, cut off the iron from the tail, tie the legs and wings. Put the chicken in salt water, press down with a plate so that it does not float up, leave for at least 4 hours, 24 hours is possible in a cool place. Then dry, brush with oil, wrap in 3 layers of foil.

Step 4

Kindle the coals - they should burn out and be covered with gray ash. Rake the coals to the edges, put the chicken in the center. Roast for 30 minutes, turning every 10 minutes.

Step 5

Mix ketchup, mustard, garlic powder and honey, salt and pepper. Remove the foil, brush the chicken on all sides with a little sauce, place on the wire rack and continue roasting, brushing and turning every 10 minutes, until the internal temperature of the flesh at the thickest part of the leg reaches 72°C (determine with an electronic thermometer). Place chicken on a platter and cover with foil. Leave to "rest" for 20 minutes. Then cut and serve.