Roasted Chicken (Kinda Long)

Cajun

Variation on a theme[p]Roasted Chicken [p]1 six-pound roaster or capon
Basic Brine:
2 qts. hot water
1/2 cup kosher salt
1/4 cup brown sugar
Seasoning: tied in a cheesecloth bag:
1 large green bay leaf
1 Tbsp. mixed pickling spices
8 or 10 dried juniper berries, (or 1/4 cup gin)
8-10 peppercorns, black or white
1 quart ice water [p]This technique produces a nicely browned critter with crisp skin and juicy meat - even the breast, which quite often assumes the taste and texture of cotton before the thighs get done in ordinary oven cooking. [p]Wash the chicken well in cool water, remembering to remove the neck and giblets for some other purpose. Make the brine by simmering together the remaining ingredients, except of course the ice water (which is my method of quick-cooling the brine). Pound the bag of seasoning with the flat side of a cleaver to release their perfumes before adding to the water. [p]Pour the brine into a deep bowl or bucket and cool with the ice water. When the brine is cold, submerge the chicken, untrussed, and weight it with a nonmetallic object such as a heavy bowl, stack of plates, or a strong, sealed plastic bag filled with cold water. Refrigerate it for 5 or 6 hours (lengthy brining can produce an over-salty bird so don't leave it too long). [p]Soak whatever chips you've chosen. Prepare grill for indirect cooking.[p]When your chicken is in place, place a drip pan containing a little water beneath it - the drippings will make a small natural sauce. During the first five minutes of roasting, place your soaked wood chips on the coals and cover quickly. [p]There are no hard and fast rules regarding the length of cooking time in smoke cooking or grilling. It depends entirely on the amount of heat and its steadiness. It must rest without heat for about 20 minutes to withdraw its juices before carving. Unless it is reheated, diner style, with hot gravy, there is really no such thing as "hot" roast chicken or turkey.