Recipe for Rotisserie Chicken
My go-to comfort food is roast chicken, which is what I usually make after I've been away from home for a while. I employ a variety of techniques, but my favorite is Rotisserie Chicken. 2 Rotisserie cooking produces the crispiest skin, which is my favorite aspect and leaves the meat moist and soft.
The only issue with this recipe is that it requires a dry day in order to avoid shorting out the rotisserie engine, which is even more weather-sensitive than grilling generally is.
Or you can electrocute yourself. When it comes to my blog, the weather has always been kind to me. The prediction was for a high of 40°F, sporadic showers, with a wind advisory of 20 to 30 MPH.
*I was using my fingers as a high-tech measuring instrument to determine the length of rain bands while seated in front of my computer, playing the amateur meteorologist.
"I have (uses fingers on weather channel radar graphic) approximately a two-hour window if I wait until this band of rain passes. I should be fine as long as the wind doesn't gust beyond 20 mph."
Equipment
With rotisserie attachment to the grill (I cook using an infrared rotisserie burner on a Weber Summit. Here is my grill as it is right now.)
Pan of aluminum foil (9" x 13", or another size that matches your grill). I use a roasting pan made of enameled steel.)
mutton twine
Thermometer with Instant Read
a pot or similar container big enough to fit two chickens. I use a Sam's Club-purchased Rubbermaid 8-quart food service container, but a large stockpot would also do the trick.
INGREDIENTS
- 2 chickens, 4 pounds each, brine
- 2 gallons of cold water
- 1.5 cups table salt (or 1 cup kosher salt)
- Sugar, 1/4 cup (optional)
INSTRUCTIONS
Make the brine by dissolving the salt, sugar, and water in it before bringing the chicken. If you're short on time, brine the chicken for at least one hour but no more than six hours. Submerge the chicken in the brine and chill for four hours.
Truss and spit the bird: Take the chicken out of the brine and use paper towels to wipe it dry. The bird should next be trussed after folding the wingtips beneath the wings. Use the spit forks to skewer the chicken onto the rotisserie spit. While the grill is heating up, let the chicken rest at room temperature.
Set the grill for 425°F or higher indirect high heat: The grill should be set up for indirect high heat with the drip pan in the center once the grill grate has been removed.
(To fill the charcoal baskets on the sides of my Weber kettle, I ignite a chimney starter full of charcoal, wait until it is completely coated in ash, then divide it into two equal heaps.
I then place the drip pan in the middle, in between the baskets. When preheating my Weber Summit, I put all burners to high for 10 minutes, then just the outside burners remain lit while the infrared rotisserie burner is lit.)
Rotisserie the chicken by positioning the spit on the grill, turning on the motor, and placing the drip pan directly beneath the bird. For about an hour, cook the chicken covered until the thickest section of the breast registers 160°F.
When ready to serve, take the chicken from the rotisserie spit and cut the trussing rope. The spit and forks are quite hot, so use caution. After giving the chicken 15 minutes to rest, carve it and serve.
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