Instructions: Tested May 26, 2001. Made with garlic powder and no juniper berries. Used 2 cups to marinate about 7 pounds of skinless, boneless chicken breasts for thee hours. Cooked in the Weber over indirect heat for about 45 minutes, basting twice with jalapeno-mustard glaze. Come out very moist and flavorful, if a bit salty.

1. In a plastic bucket or stainless steel stock pot large enough to hold the whole chicken, add all brine ingredients and about 8 cups (2 L) of water -enough to cover the bird. (If more water is required, add more salt proportionately.) Mix brine ingredients well to dissolve salt and sugar. Truss chicken with butcher twine to hold it together in a compact shape, then submerge in brine, weighing the bird down if necessary with a clean glass jar filled with water and lid on. Cover and refrigerate 6 hours.

2. Remove chicken from brine; rinse with cold water under the tap and pat dry. Discard brine.

3. Rub chicken with oil and sprinkle with pepper, to taste. Do not use more salt.

4. Roast at 375 to 400 F (190 to 200 C) using the indirect heat method on a gas barbecue, or in a conventional oven with bird placed on a rack in a roasting pan. If using a barbecue, rotate the bird 1/4 turn every 15 minutes; check for doneness after 1 hour by inserting an instant-read meat thermometer in the thigh; bird is done when internal temperature reaches 180 F (82 C) and juices run clear when a small slit is made in the thigh.

5. Let chicken stand 10 minutes before carving.

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