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1 whole chicken (no more than 4 pounds) 2 quarts cold water ½ cup kosher salt Marinade 4 cloves garlic, chopped 2 teaspoons kosher salt 2 tablespoons smoked paprika 1 tablespoon ground cumin 1 ½ teaspoons freshly ground black pepper 1 tablespoon ají amarillo paste 2 teaspoons huacatay paste 1 lime, juiced 2 tablespoons extra virgin olive oil Instructions: Remove and discard the fat just inside the neck and body cavities of the chicken as well as the giblets. In a large mixing bowl or stockpot, stir the salt and water until the salt is dissolved. Submerge the chicken in the brine. Cover and refrigerate at least 6 or up to 24 hours. Drain the chicken, rinse under cold running water, and pat dry with paper towels. Make the marinade by placing the chopped garlic and salt in a mortar, and using a pestle, pound until a paste forms. Work in the paprika, cumin, pepper, ají amarillo paste, huacatay paste, lime juice and olive oil. (This can also be done in a food