Spatchcock Chicken with lemon and caper sauce

The juiciest chicken you'll ever have...

Serves 6

24 hours

Ingredients

Chicken 1 whole

Salt 300g

Sugar 200g

Cloves 10

Star Anise 10

Peppercorns 20

Thyme 15 sprigs

Bay Leaves 5

Lemon 2

Butter 150g

Garlic 1

Parsley Large bunch

Capers 2 tbsp

White wine 75ml

To make the brine combine the salt, sugar, cloves, star anise, peppercorns, 5 sprigs of thyme, bay leaves and the rind of one lemon with 3 litres of water. Bring to a boil in a large pan then take off the heat and allow to cool to room temperature.
Spatchcock the chicken (watch a youtube video on how).
Place the chicken in to the brine making sure its fully submerged, then cover and refrigerate for 24 hours.
In a bowl mix 75g of butter with the juice of one lemon; the crushed garlic; 1 tablespoon of finely diced capers; a handful of finely chopped parsley; the chopped leaves from 10 sprigs of thyme; and a generous helping of salt and pepper.
Remove the chicken from the brine, and work your fingers under the skin to free it from the meat.
Spoon the butter mixture under the skin and spread it out making sure all the meat is covered.
Cook in a preheated oven for 40 minutes or until the meat measures 72 degrees celsius.
In the meantime, melt 75g of butter in a sauce pan. Add the wine; 1 tablespoon of finely diced capers; the juice of 1 lemon; a small bunch a finely chopped parsley and a teaspoon of sugar. Season with salt and pepper.
Once the chicken is cooked, allow to rest for 10 minutes before carving.
Eat and enjoy!