I've finally rec'd the rotisserie attachment for my Weber grill, and I'm anxious to try my first whole chicken. I hate to admit it, but I *love* the flavor of the Boston Market chicken and would like to find a seasoning/brining/cooking process that will get me fairly close. I've learned the merit of brining a bird, but am otherwise clueless about how I should prepare/dry/rub/marinate the bird once it's brined and ready to put on the rotisserie for cooking.
Is there anyone out there with some suggestions?
If you've got other ideas for a rotisserie chicken, I'm openminded. I've seen recipes for rosemary, lemon, or other more specifically flavored chickens, but these are not my favorites. I really want the ultimate general (but full of flavor) rotisserie chicken recipe... Thanks!
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...