The boldest bird you’ll eat this braai day
What you’ll need
¼ cup good quality salt
¼ cup (packed) dark-brown sugar
¼ cup paprika
3 tbsp freshly ground pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne
1 tsp mustard powder
½ tsp celery leaves, finely chopped
1 whole chicken (1.5 to 2kg), giblets removed, butterflied (see Skill 5)
How to do it
1 Preheat the oven to 180°C. In a medium bowl, combine the salt, brown sugar, and spices. Brush the chicken with olive oil and season it with 2 tbsp of the rub.
2 Heat a cast-iron frying pan on medium high. Add the chicken (breast side down) and sear it until golden brown, about 3 minutes. Then turn it over, place another heavy ovenproof pan directly on the bird, and cook that side until golden, 3 to 5 minutes more.
3 Transfer the pans and chicken to the oven; roast about 15 minutes. Remove the pan you used to weigh down the chicken, flip the chicken (so it’s breast side down), and roast until the internal temp reads 70°C. Let rest 5 minutes before carving.
Makes 4 servings