Basic Brined Rotisserie Chicken

By Christine Picheca and The Canadian Living Test Kitchen

Tested till perfect

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Basic Brined Rotisserie Chicken

This recipe makes 6 servings

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Nutritional Info
per each of 6 servings: about -
cal 207207 cal
pro 22 g22g pro
total fat 13 g13g total fat
sat. fat 4 g4g sat. fat
carb 1 g1g carb
fibre 0 g0g fibre
chol 79 mg79mg chol
sodium 302 mg302mg sodium
potassium 246 mg246mg potassium
% RDI: -
calcium 11 calcium
iron 55 iron
vit A 44 vit A
folate 22 folate

More great recipes from this menu:

  • Preparation time: 10 minutes, Chill 15 hours
  • Cook time : 1 hour
  • Total time : PT1H

Brining is another way to ensure juicy meat and shiny, golden skin when cooking a whole chicken on the grill. Use these basic proportions for salt, sweetener and water as a guideline, then have fun creating your own brines with different herbs or citrus fruit instead of apple.

Ingredients

  • 3 lb whole chickens 3 lb whole chickens
  • 2 cups boiling water 2 cups boiling water
  • 1/4 cup coarse sea salt 1/4 cup coarse sea salt
  • 2 tbsp maple syrup 2 tbsp maple syrup or brown sugar
  • 6 cups cold water 6 cups cold water
  • 1 tsp peppercorns 1 tsp peppercorns
  • 4 bay leaves 4 bay leaves
  • 1 red apple , sliced1 red apple, sliced
  • 1/2 onion , sliced1/2 onion, sliced
  • 6 sprigs fresh sage 6 sprigs fresh sage

Preparation

Remove any giblets from chicken cavity; pat dry inside and out. Set aside.

In very large heatproof bowl or bin large enough to hold 20 cups (5 L), combine boiling water, salt and maple syrup, stirring until salt is dissolved.

Add cold water, peppercorns, bay leaves, apple, onion and sage; add chicken, breastside down. Cover and refrigerate for 12 to 24 hours.

Remove chicken from brine; pat dry. Place on rack on baking sheet; refrigerate, uncovered, until skin is dry and tacky, about 3 hours.

Lighting side or back burners and leaving main burners unlit, heat grill to medium. Tuck chicken wings under back; tie legs together. Place on rotisserie skewer according to manufacturer's instructions. Fit onto rotisserie. Close lid and grill until juices run clear when chicken is pierced, about 1 hour. Let stand for 10 minutes before carving.

Additional information : No Rotisserie? Try Indirect heat. Set foil drip pan over 1 burner of 2-burner barbecue or centre burner of 3-burner barbecue; heat remaining burner(s) to medium. Place chicken, back side down, on greased grill over drip pan. Close lid and grill as in recipe.

Source : August 2010

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