Prep You don't just send the thighs out into the cold. First put the chicken thighs for 1.5 hours in a litre of cold water in which 100g of sea salt has been dissolved. Then rinse the chicken thighs well and pat them dry. Place them uncovered in the fridge for one hour. Mix the ingredients for the rub in a bowl and rub the chicken thigh with it. Leave to soak for an hour. Don't cook the book Pour the beer bottles into the cast iron pan, taste the beer generously first. Boil the liquid down to about 40%. Yes, just on the BBQ. Add the veal stock and cook briefly. You can add the crème de cassis, cinnamon, pepper and salt to taste. Stir with a whisk (cold) lump by lump of butter to assemble the sauce (or bind it with cornstarch) and make it nice and smooth. Grill the chicken thighs on a direct fire at 200 °C until nicely brown and crispy. Cook the chicken indirectly until it reaches a core temperature of 72 °C. Place the chicken thighs in the winter beer sauce until you are ready to eat. Delicious with a roll or, how could it be otherwise, winter vegetables.