MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Buttermilk-Brined Rotisserie Chicken
Categories: Poultry, Dairy, Herbs, Chilies
Yield: 4 Servings

Salt
1/4 c (packed) lt brown sugar
6 cl Garlic; smashed
1 tb Coriander seeds
2 ts Smoked paprika
1/2 ts + 1/8 ts Cayenne pepper
4 lb Whole roasting chicken
3 c Buttermilk
2 tb Unsalted butter
2 tb Apple cider vinegar
1/2 ts Ground coriander
1/4 ts Garlic powder

Recipe courtesy Amy Stevenson for Food Network Kitchen

Make the brine: Heat 1 cup water, 1/4 cup salt, the
brown sugar, garlic, coriander seeds, 1 1/2 teaspoons
paprika and 1/2 teaspoon cayenne in a small saucepan
over low heat, stirring, until the salt dissolves. Let
cool completely.

Put the chicken in a large resealable plastic bag. Pour
in the brine and buttermilk; seal the bag. Refrigerate
at least 4 hours or overnight, turning once or twice.

About 30 minutes before grilling, remove the chicken
from the brine and pat dry. Let sit at room temperature.

Prepare a grill with a rotisserie attachment according
to the manufacturer's instructions. Preheat the grill to
medium and prepare for indirect cooking: On a gas grill,
turn off the center burner(s); on a charcoal grill, bank
the coals to the sides.

Or use a Farberware or Ronco (as seen on TV) electric
grill w/rotissiere and drip pan. - UDD

Combine the butter, vinegar, ground coriander, garlic
powder and the remaining 1/2 teaspoon paprika and 1/8
teaspoon cayenne in a saucepan. Cook over low heat,
stirring, until the butter is melted. Set aside.

Truss the chicken with kitchen twine: Tie the legs
together and tie the wings close to the body so the
chicken is a round shape. Once the grill registers
350oF/175oC, slide the chicken onto the rotisserie spit.
Insert the prongs on the rod into the chicken so it's
snug; secure with the thumbscrews. (If the twine
loosens, tie again.) Place the rod onto the rotisserie
with a drip pan underneath; turn the rotisserie on.

Cover the grill and cook, basting the chicken with the
butter mixture every 30 minutes, until a thermometer
inserted into the thigh registers 165o and the skin is
browned and crisp, 2 to 2 1/2 hours. (If using a
charcoal grill, add coals as needed to maintain a
temperature of 325oF/165oC to 350oF/175oC)

Turn off the rotisserie. For a gas grill, turn off the
grill and let the chicken rest on the rod for 10 minutes
before carving. For charcoal, lay the chicken, on the
rod, on a foil-lined baking sheet and let rest 10
minutes before carving.

Printed in: Food Network Magazine

RECIPE FROM: https://www.foodnetwork.com

Uncle Dirty Dave's Kitchen

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