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.
- Portion size 6 servings
- Credits : August 2010
MethodRemove 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.
Nutritional facts per each of 6 servings: about
- Sodium 302 mg
- Protein 22 g
- Calories 207.0
- Total fat 13 g
- Potassium 246 mg
- Cholesterol 79 mg
- Saturated fat 4 g
- Total carbohydrate 1 g
- Iron 5.0
- Folate 2.0
- Calcium 1.0
- Vitamin A 4.0