* '''Brine'''
* 6.5 Litres (12 Pints) of cold water
* 1 cup Sea salt
* ½ cup Demerara sugar
* 2 Bay leaves, crumpled
* 1 small bunch of Thyme or 2 tablespoons Dried thyme
* 1 bulb of Garlic, bruised with the top sliced off
* ½ teaspoon Allspice powder
* 4 Juniper berries, crushed
* '''Beercan chicken'''
* 1 Chicken, Parsons nose & giblets removed.
* 1 bulb of Garlic, skin on, top sliced off and smashed
* 1 355ml or 440 ml can of Beer, Lager or Cider
* 1 Preserved lemon
* 1 big sprig of Parsley
* 2 tablespoons Olive oil

===Method===
* '''Smoking the bird'''
* Place the smashed Garlic in the neck of the chicken and push to the breast meat so the cloves are between the skin and the meat.
* If you are luck enough to have a Smoker, place the bird in the smoker for a few hours.
* Remove from the Smoker and then cook immediately as it will have warmed up a fair bit now.
* '''Beercan chicken'''
* If you've made Beercan chicken before you probably only need the following reminder, if not, follow this step by step guide for Beer can chicken, (omitting the Tex-Mex rub).
* Preheat the Oven to 200° C (400° F - Gas 6)
* Wash the beercan and drink a third of it.
* Place the Preserved lemon in the cavity with the Parsley and sit the chicken on the beer can. A Grillpro Stainless Steel Chicken Roaster makes this job easier.
* Massage the olive oil into the chicken's skin.
* Roast for about 1 to 1.5 hours, checking every 15 minutes at the end.
* Rest for 10 minutes.
* Roast potatoes
* Roast vegetables
* Gravy recipes
* Perfect Yorkshire puddings
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