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1
Put all the brine ingredients into a large pot and bring to a boil.
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2
Let boil for about 15 minutes, turn off the heat and let the brine cool down to room temperature.
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3
Place the chicken and skin into the brining bag or bucket, then pour the brine in and place in the refrigerator.
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4
Let sit overnight, or for at least 12 hours and up to 24, flipping once halfway through.
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5
Preheat the oven to 400 degrees.
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6
Take the bird and skin out, give them a rinse in cold water to get all the peppercorns and herbs, etc.
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7
off, then pat both as dry as possible.
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8
Cut the skin into large pieces, about 2 to 3 times the size of a skin chip you might want to eat (itll shrink quite a bit), and place on a baking sheet.
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9
Stuff the cavity of the chicken with jalapenos and herbs.
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10
Truss the chicken and place in a roasting pan or cast-iron skillet, breast-side up.
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11
Roast at 400 degrees.
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12
Keep an eye on the skin, which only takes about 45 minutes to cook down and crisp up.
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13
Combine the glaze ingredients in a small pot.
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14
Bring to a boil, turn it down to low and let simmer for 20-30 minutes, or until it sticks in an opaque layer to a spoon.
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15
If it gets too cold to dip a basting brush in there, heat it up a little bit.
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16
Also, if it reduces too much and gets too thick, add a little water until its syrupy again.
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17
The chicken will cook for about 90 minutes, but theres a basting/glazing schedule to follow: 40-minute mark: baste 55-minute mark: baste 65-minute mark: baste, then glaze 80-minute mark: glaze 90 minutes till finished: glaze
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18
Remove the chicken from the oven and let rest for 15-20 minutes, then dive right in.
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19
That meat will be literally falling off the bird (and right into your mouth).
