Recipe(tried): Chicken on the Rotisserie - Hey, Brig . . .

I like to cook chicken on the rotisserie too. What I do is soak kitchen string in water for about 15 minutes. Then I truss the chicken up so that the parts don't flop around. I start with a large piece of string, loop it around the tail, criss-cross it over the legs and tie them securely. Then I criss-cross over the chicken again, tuck the wings back and under and tie them securely as well. It works well for me; you might try it. Also, brining the chicken beforehand works wonders. 1 gallon of water to 1 cup Kosher salt (must be Kosher because of the size of the flakes). Heat if necessary to dissolve the salt. Cool completely. (I usually make the brine the night before I plan to cook my chicken.) Immerse the trussed chicken in the brine and refrigerate for about 6 hours. I usually put it in a ziploc and then put the whole thing into another ziploc. It makes a mess if a bag leaks! REmove the chicken from the brine and pat it dry but do not rinse it. Cook on the rotisserie as usual. This makes the moistest rotisserie chicken ever! If you want to get creative you can add seasonings to the brine as well. Sometimes I add garlic cloves, bay leaf, poultry seasoning, peppercorns and lemon slices. The brine actually penetrates the meat and alters the cellular structure. If you want to read more about this, check out "Ready for Brine Time" in the SAn Francisco Chronicle. I think Betsy posted this article for me some time ago.

Bon Appetit!

Marilyn