Place 2 tablespoons of salt, one white onion quartered, 5 crushed garlic cloves, some pimento, a tablespoon of brown sugar, sage, and a bit of thyme onto your chicken.

Dissolve your salt and water in warm water. Place your chicken in the water, and let it stay like that for one day.

The next day, remove your chicken from the water, give it a good rinse and pat it down dry.

Add your marinade of garlic, celery salt, white pepper, onion salt, dried sage and parsley, garlic powder, tsp of pimento, and some Himalayan fine salt, and mix this with some olive oil and lemon juice then rub all over the bird.

Proceed to crisp the skin on a very hot charcoal BBQ, checking the internal temperature is around 75ºC (167ºF) around the inner thighs.

After 2 hours of crisping, pull your chicken out and enjoy!

Recipe by: Game and Flames