I can't take credit for this recipe. If you follow me on social media then you will know that this dish was created by my wife as part of our "Discount Dash" whereby we had to choose one item from the discount aisle of our local supermarket and create the most inventive and appetising dish for less than a fiver. And she won. So I suppose in the hope of appearing not to be a sore loser it deserves it's spot here on the Shack website for you all to enjoy.
In the video the Mrs explains that she was intrigued to see the results of a dry brine as we very often use wet brine for succulent moist chicken. The results were not disappointing and she is still gloating about her victory.
mix the salt, baking powder and your aromatics in a mixing bowl.
Completely coat the chicken in the dry brine including all over the base and legs.
Refrigerate uncovered for 4 - 6 hours.
When ready to cook, preheat your cooking equipment to 200C.
wash the brine off the chicken and pat as dry as you can.
Mix the yoghurt, tumeric, garlic, salt and pepper in a mixing bowl and spread liberally all over the chicken.
Place the chicken on indirect heat until the internal temperature reaches 75C.
Optional: sear the chicken over direct heat for no longer than 10 minutes to crispen the skin.
Carve and serve the chicken with spinach leaves, chopped strawberries, basil and balsamic glaze.
Why not cut your cooking time by spatchcocking or quartering the chicken before adding the youghurt marinade.