Beer Can Chicken with Mustard-Mayo Crust

Brine the chicken (1500 g) in water (1000 g) with salt (100 g) for 3–4 hours. Add bay leaf (1 g) and allspice (2 g) to the water in the jar.

Pat the bird dry and coat it with sugar-free mayonnaise (70 g) and sugar-free mustard (35 g). Place the chicken on the water-filled jar inside a roasting dish.

Roast at 180°C for about 1 hour 15 minutes. If the skin browns too quickly, cover it with foil and continue roasting until fully cooked.