Rotisserie Chicken

Thanksgiving is here, and so is our Rotisserie whole chicken. It can be easily prepared ahead and then we try to make different chicken based recipes from it. It's perfect as the main dish of a simple meal with sides.

Ingredients

To Brin

1/4 cup of salt 

1/4 cup of granulated sugar

10 peppercorns

2 bay leaves

3 cups water

Marinate
2 tablespoons butter
2 teaspoons paprika
1 1/2 teaspoons dried thyme
1 teaspoon garlic minced
1 teaspoon ginger minced
Salt and freshly ground black pepper
 1 (4 to 5 pound) whole chicken (see note 1)


Clean the chicken cavity and rinse it with cold water. Trim any excess skin from the neck area. Set aside.

Mix  1/2 cup of salt and 1/2 cup of granulated sugar in one cup of water and pour it into a large pot and bring it to a boil. Add enough cold water to the pot to cover the chicken and add the bay leaves and peppercorns. Place the chicken in the pot and refrigerate for 4 hours up to 12 hours or overnight.
 

Remove the chicken from the brine and rinse and pat dry.

Take the butter, ginger, garlic paste and rub all over the chicken inside out.

Fill the inside with one small cut onion, 2 halves of lemon and fresh herbs.

Insert the rod through the chicken and attach the prongs, being sure to affix them tightly. Tie the chicken legs together with twine and fold the wings under the chicken breasts.

Attach the chicken on the rotisserie attachment and cook for 1 1/2 to 2 hours at 180  C or until the thickest part of the thigh registers 165 degrees F.

Serve with any sides like you like, I have served it over white vegetable rice and gravy.

Enjoy!

Happy Thanksgiving!!