“Heihei Huri” - Rotisserie chicken

For the brine

1 chicken 1.5-2kg

70g malt vinegar

200g soy

8g ground pimento

300g lager

300g caster sugar

10g garlic

5g thyme

50g salt

1 ltr water

500g ice

Method

·      Bring the malt vinegar, soy, salt, sugar, thyme, lager and garlic up to the boil

·      Then remove from the heat

·      Add the ice and water to cool the liquid down quickly

·      Brine the chicken for 24 hours.

·      Place chicken on the rotisserie and cook for 45-55 minutes until cooked (internal temperature of 72c).

·      Chop chicken into its primal parts.

·      BLAK FIRE drizzled over to finish, best served with Thai sticky rice and a simple green salad.