Instructions

1. Cut chicken up (see video above).
2. Make your brine by simply dissolving 1/3 cup kosher salt and 1/3 cup sucanat in 2 cups boiling water. Add this to a 1/2 gallon of filtered water and 1 1/2 tsp black pepper and any other spices that you might want to add. Allow the mixture to chill completely.
3. Place the cut up chicken into a gallon size ziplock bag and pour the cold brine over the chicken.
4. Place bag into refrigerator and let sit for 1 hour.
5. After 1 hour remove the chicken, discard brine, and rinse 2 times. Do not season your chicken with more salt during the baking process.
6. Now place your chicken onto a broiling pan and bake at 375° F until the internal temperature reaches 140ºF (this is not the finished temperature!)
7. In the meantime mix together your glaze. In a small bowl Mix together 3 tbsp raw honey (heated slightly to melt), 2 tbsp apricot jam and 1/4 tsp ground cinnamon.
8. When the temperature reaches the temperature of 140ºF (after about 30 minutes cooking time), baste your chicken with the glaze leaving a little bit for a final glaze.
9. Continue cooking until the internal temperature reaches 160ºF.
10. Baste the final glaze on your chicken and cook until internal temperature of the thickest part of the chicken reaches 165ºF.
11. Remove the bird and allow to sit for 10 minutes. Serve and enjoy!