Pickled and skinned chicken from the barbecue

Boil 1 liter of water with the salt and sugar. Salt and sugar dissolved. Turn off the heat and add the lemon, bay leaves, pepper and 3 liters of water. Put in the refrigerator.

Let the chicken be covered for 8 hours. Light the barbecue, preferably with a firestarter, and spread the glowing charcoal evenly over the barbecue.

Now take the chicken out of the brine and dry it with kitchen paper. Place the chicken with the breast side down and cut out the spine with a game scissors.

Open the chicken and lay up with the breast side. Push the chicken flat and cross 2 metal skewers crosswise to keep the chicken in this shape.

Place the chicken on the barbecue and roast over medium heat for about 30 minutes. Times regularly. Take the chicken from the barbecue when it is nicely browned and cooked.

Let rest for about 10 minutes before serving.