Spit Roasted Lemon Rosemary Chicken |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Pairs well with Gallo Family Vineyards Chardonnay. Ingredients:
8 cups warm water (110° to 115°) |
1/2 cup kosher salt |
1/4 cup packed brown sugar |
3 tablespoons molasses |
1 tablespoon whole peppercorns, crushed |
1 tablespoon whole allspice, crushed |
2 teaspoons ground ginger |
1 broiler/fryer chicken (3-1/2 to 4 pounds) |
2 medium lemons |
3 teaspoons minced fresh rosemary, divided |
1/2 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
1/4 cup olive oil |
Directions:
1. For brine, combine the first seven ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove from the heat. Cool to room temperature. Meanwhile, grate peel from lemons. Juice lemons and reserve juiced lemon halves; set aside.
2. Remove giblets from chicken; discard. Place cold water in a 2-gal. resealable plastic bag; add chicken. Place in a roasting pan. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times.
3. Discard brine. Rinse chicken with water; pat dry. Rub inside of chicken with 1 teaspoon rosemary and 1/8 teaspoon each salt and pepper. Place the juiced lemon halves in cavity. Skewer chicken openings, tie together.
4. Place chicken on rotisserie rod on grill with a drip pan according to manufacturer's directions. Combine olive oil, lemon juice, lemon peel, remaining rosemary, salt and pepper; brush over chicken. Grill 1 to 1-1/2 hours or until chicken juices run clear. Yield: 6 servings.
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