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Tested May 26, 2001.
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Made with garlic pwdr and no juniper berries.
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Used 2 c. to marinate about 7 pounds of skinless, boneless chicken breasts for thee hrs.
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Cooked in the Weber over indirect heat for about 45 min, basting twice with jalapeno-mustard glaze.
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Come out very moist and flavorful, if a bit salty.
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1.
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In a plastic bucket or possibly stainless steel stock pot large sufficient to hold the whole chicken, add in all brine ingredients and about 8 c. (2 L) of water -sufficient to cover the bird.
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(If more water is required, add in more salt proportionately.)
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Mix brine ingredients well to dissolve salt and sugar.
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Truss chicken with butcher twine to hold it together in a compact shape, then submerge in brine, weighing the bird down if necessary with a clean glass jar filled with water and lid on.
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Cover and chill 6 hrs.
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2.
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Remove chicken from brine; rinse with cool water under the tap and pat dry.
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Throw away brine.
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3.
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Rub chicken with oil and sprinkle with pepper, to taste.
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Don't use more salt.
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4.
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Roast at 375 to 400 F (190 to 200 C) using the indirect heat method on a gas barbecue, or possibly in a conventional oven with bird placed on a rack in a roasting pan.
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If using a barbecue, rotate the bird 1/4 turn every 15 min; check for doneness after 1 hour by inserting an instant-read meat thermometer in the thigh; bird is done when internal temperature reaches 180 F (82 C) and juices run clear when a small slit is made in the thigh.
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5.
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Let chicken stand 10 min before carving.
