Basic Brined Rotisserie Chicken
This recipe makes 6 servings
|per each of 6 servings: about||-|
|total fat||13 g|
|sat. fat||4 g|
- Preparation time: 10 minutes, Chill 15 hours
- Cook time : 1 hour
- Total time : PT1H10M
- Portion size: 4-6
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.
- 3 lb 3lbwhole chickenwhole chickens
- 2 cups 2cupsboiling water
- 1/4 cup 1/4cupcoarse sea salt
- 2 tbsp 2tbspmaple syrup or brown sugar
- 6 cups 6cupscold water
- 1 tsp 1tsppeppercorns
- 4 4bay leafbay leaves
- 1 1red applered apples, sliced
- 1/2 1/2oniononions, sliced
- 6 sprigs 6sprigsfresh sage
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