1 piece whole chicken
1/3 cup rock salt
8 cups water
Red chili flakes
- Brine chicken in salt and water mixture with lemongrass and bay leaf for 1 hour. Pat dry with paper towels
- On a mortar and pestle grind lemon zest, thyme, oregano, rosemary, salt and red chili flakes.
- Pre heat oven to 190 C.
- Rub chicken with spice mix and fill carcass with lemon rosemary and lemongrass.
- Roast for 1 hour per 1 kilo of chicken.
- Rest cooked chicken and cut.