Brine chicken in coffee for a fragrant dish.
50 g fresh ginger
60 g cinnamon sticks
125 g ground coffee
9 g cardamom pods
5 bay leaves
4 L water
4 tbsp salt
1 bottle Susur's ice syrup
80 ml SodaStream orange syrup
1 3 lb chicken
Step 1: Combine ginger, cinnamon sticks, ground coffee, cardamom pods, bay leaves, 2 1⁄2 litres of water and salt in a large pot and reduce on high heat to 1 cup.
Step 2: Remove from stove and let brine cool to room temperature.
Step 3: Fill SodaStream bottle to the line; snap lock into machine and select highest fizz level; once complete, release and slowly add 40 ml (4 caps full) of SodaStream orange syrup (pour on angle); seal cap and gently roll the bottle on its side until well mixed. Repeat steps one more time to have enough for the recipe.
Step 4: Add 1 1⁄2 L of double-sweetened orange sparkling drink to brine.
Step 5: Cut 1 whole 3 lb chicken in half and brine in mixture for 48 hours in the fridge.
Step 6: Remove chicken from brine, season with salt and pepper.
Step 7: Roast in 375°F oven for approximately 30 minutes or internal temperature reaches 165°F.
Step 8: Serve with your favourite side dishes or Chef Lee's suggested sides: Roasted J-choke with balsamic soya honey glaze and sweet onions
Find out what Susur Lee recommends for winter meals in our interview!