Brining chicken and infusing lemon and peppercorn.
- 5 lb. While chicken
- 1 cup kosher salt
- 9 cups water
- 5 sprigs rosemary
- 5 sprigs Tyme
- 5 sprigs Italian parsley
- 6 cloves garlic
- 4 lemons sliced
Preheat your rotisserie
Combine herbs, salt, peppercorn, lemons, and water in a large pot. (Make sure the pot will be large enough to hold everything including the chicken.) Put on med heat and let it simmer for 5 minutes. Make sure salt has fully dissolved.
Take it off the heat and let it come to room temp.
Submerge your chicken in the pot. Making sure it is completely under water in your pot. Place in refrigerator for up to 24 hours. The longer it stays in the more flavor it will add but to long will make chicken very salty.
Truss your chicken and place in rotisserie. Remember times and temp will be different.
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