Rotisserie Chicken

This is fall off the bone delish! You can opt of the brine step and go straight to cooking the chicken for faster prep.

• Ready In: 25 hrs
• Serves: 4
• Yields: 1 chicken

Ingredients

• 1  whole chicken (4-6 pounds)

• Brine

• 1⁄2 cup kosher salt
• 1⁄4 cup brown sugar
• 4  cups broth (chicken or vegetable. Note -- you can also use boullion to make the stock)
• 4  cups water

• Seasoning

• 1  tablespoon paprika
• 1⁄2 tablespoon salt
• 1  teaspoon sugar
• 1  teaspoon onion powder
• 1  teaspoon garlic powder
• 1⁄2 teaspoon pepper
• 1⁄8 teaspoon msg
•  oil

Directions

1. Brine:
2. Combine brine ingredients in pot and bring to boil. Remove from heat and let cool to room temperature. In a large bowl add the brine and chicken and let sit over night in the refrigerator. Make sure to remove the innards before brining.
3. Chicken Prep:
4. Preheat rotisserie oven for 400 degrees.
5. Mix all the seasonings together in a small bowl and set aside.
6. Dry the outside of the chicken thoroughly.
7. Truss the chicken (tie down legs and wings).
8. Rub oil all over chicken.
9. Rub the spices all over the chicken.
10. Place the chicken in the oven and roast at 400°F for 20 minutes.
11. Lower the temperature to 375°F and continue to roast for an additional 12 minutes per pound.
12. The internal temperature of the chicken should be 170°F when tested in the breast, and 180°F when tested in the dark meat.
13. Remove from oven and let rest 10-15 minutes before carving.