Étapes

• Step 1

  First, prepare the brine. In a large pot, combine 4 cups of water, salt, sugar, garlic and herbs, and bring it all to a boil. Give the water a stir until the salt dissolves, then remove from the heat.

  Ingrédients

  • 3/4 Cup Sel

  • 2 Tablespoon cassonade

  • 2 Clove ail

  • 2 Sprig thym

  • 2 Sprig Romarin

• Step 2

  Top with 8 cups of water. Submerge chicken in the brine and place in the fridge overnight.

  Ingrédients

  • 1  (5-6 lb) free-range chicken

• Step 3

  Stir all of the ingredients for your seasoning together, cover and set aside.

  Ingrédients

  • 4 Teaspoon sel cachère

  • 4 Teaspoon dehydrated garlic flakes

  • 3 Teaspoon onion flakes

  • 1 Teaspoon dried thyme

  • 1 Teaspoon Paprika Fumé

  • 2 Teaspoon dried parsley

  • 2 Teaspoon poivre noir concassé

  • 1 Teaspoon crushed coriander seeds

• Step 4

  When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes.

  225 ˚F / 107 ˚C

• Step 5

  Remove the chicken from the brine, and pat it dry with paper towels.

• Step 6

  Drizzle 2 tablespoons olive oil over the bird, getting it completely coated. Rub 1-1/2 tablespoons of prepared seasoning and lemon zest all over the chicken. Stuff both halves of the garlic bulb and lemon in the cavity of the bird.

  Ingrédients

  • 1  lemon, halved

  • 1  bulb garlic, halved

  • 2 Tablespoon huile d’olive

  • 1 Tablespoon lemon zest

• Step 7

  Place on the preheated grill and cook until the chicken reaches an internal temperature of 160°F. It will take 2-1/2 to 3 hours.

  225 ˚F / 107 ˚C

  160 ˚F / 71 ˚C

• Step 8

  Tip: Use the carcass/remains for stock. That sweet smoked grill flavor is to die for. Follow Dennis the Prescott's awesome Instagram for more delicious dishes.