Cinnamon And Chipotle Brined Chicken

Directions

1. CHICKEN BRINE: Heat a heavy skillet (not non-stick) over medium heat. Add the fennel seeds to skillet and toast until fragrant and just beginning to brown, 2 – 4 minutes.
2. Transfer to a large heatproof mixing bowl. Add the aniseed, coriander, star anise, pepper flakes, thyme, parsley, cloves, cinnamon sticks, bay leaves, white sugar, brown sugar, salt, water, chipotle peppers & adobo sauce, garlic and liquid smoke to the bowl. Whisk until the sugar and salt dissolve.
3. Let the brine cool to room temperature. Transfer to a large stock pot or bowl.
4. TO MAKE CHICKEN: Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels.
5. Add the chicken to the brine and place a pot lid or a resealable plastic bag filled with water on top of it to keep the chicken submerged. Refrigerate, covered for 24 hours.
6. When ready to cook, set up the grill for indirect grilling and preheat to medium.
7. Place the trussed chicken, breast –side up, in the center of the hot grate over the drip pan and away from the heat, and cover the grill.
8. Grill the chicken until the skin is a deep golden brown and the meat is cooked through, 1 ½ - 2 hours or internal temperature at the thigh reads 170 degrees F. If using a charcoal grill, you'll need to add 12 fresh coal per side after 1 hour.
9. Transfer the chicken to a platter or cutting board and let rest for 5 minutes. Untruss, carve and serve.