Rotisserie Chicken for our Anniversary


 
Cliff Bartlett

Cliff Bartlett

R.I.P. 5/17/2021
We recently had our Anniversary and decided chicken on the rotisserie would be nice. Sided it up with mashed potatoes and a cauliflower broccoli dish.

One of our local food chains had two packs of Foster Farms whole chickens on sale for 69 cents a pound. Picked a couple up. This bird was about 5.2 lbs. Brined it for 8 hours in a new brine. Used Water, KSalt, Sugar, Soy Sauce and Olive Oil.



Got it going on the rotisserie. Oil, salt and pepper only.



Got the veggies prepped. 1 cup each broccoli and cauliflower florets and 1/2 sweet yellow onion. Seasoned w/ garlicsalt, paprika and pepper. Placed in foil packet and grilled for about 20 minutes.



Wife was using our stovetop so I cooked the potatoes on my camp stove.



About the one hour mark. About 130 IT at this point.





165-170 IT. Done.



Plated.



This meal was fantastic. Chicken was moist and had a ton of flavor. Veggies were excellent also. Hope everyone has a great weekend. Thanks for looking.
 
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First of all Happy Anniversary to you and your bride. Fine looking chicken, sides and plate. Our local Safeway had Foster Farms whole chickens, thighs, legs and quarters for $.69 a pound also, so we loaded up. Got six whole birds to play with, Roti is going to get a work out. Do you have a recipe for that brine? Sure sounds good.
 
Rich Dahl said:
First of all Happy Anniversary to you and your bride. Fine looking chicken, sides and plate. Our local Safeway had Foster Farms whole chickens, thighs, legs and quarters for $.69 a pound also, so we loaded up. Got six whole birds to play with, Roti is going to get a work out. Do you have a recipe for that brine? Sure sounds good.
Click to expand...

Here you go Rich.

One gallon warm water.
3/4 cup kosher salt
2/3 cup sugar
3/4 cup soy sauce
1/4 cup olive oil

Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.
 
Happy Anniversary Mrs. & Mr. Bartlett. You two know how to do life. Congrats! Excellent cook by the way
 
Happy Anniversary you two and many more. That chicken is outstanding and the veggie I like. Will be giving this a try will soon since we have 5 birds in the freezer.
You know the old saying, what's for dinner CHICKEN:).
 
Cliff Bartlett said:
Here you go Rich.

One gallon warm water.
3/4 cup kosher salt
2/3 cup sugar
3/4 cup soy sauce
1/4 cup olive oil

Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.
Click to expand...

Thank you very much Cliff. Sounds great will be trying it next week.
 
Rotisserie Chicken is a quintessential meal and you nailed it, Cliff.
Congratulations (and to Mrs. B.) on your anniversary!
 
Happy anniversary to you and the Mrs., Cliff!

Definitely no need to go to a fancy restaurant for the anniversary dinner when you cook up a meal like that! What a great looking rotisserie bird.
 
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