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Tuesday, June 21, 2011

Chicken on a Rotisserie

First let me say thank you to all the readers who sent their condolence on the death of my partner.



Rotisserie Chicken

Some tips for great chicken whether you grill it or as my friend would say twirl it on a rotisserie. 

Brine your chicken.  I use a simple brine - 1/4 cup of salt   2 cups o f water heat until the salt is dissolved and then dd other spices herbs etc and some lemons and/or limes.  add cold water ice and add the chicken. be sure that the brine covers the chicken and place it in the refrigerator over night.

When you are ready to cook cut a lemon in half and place it in the cavity of the chicken along with garlic cloves and some herbs.  Truss the chicken and put it on the spit so it is balanced.  Then just cook over medium heat until it reaches the right temp.

Let it rest for 15 minutes after you take it off the heat.  It will be moist and have great flavour.

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