I was never a fan of cooking a whole chicken. Then I found the Brethren and got schooled on dry-brining and that changed everything. Now one of my favorite foods is whole chicken, either on the rotisserie OR spatchcocked on the Santa Maria grill. As the weather has been $h!t for months, it was time to do another fireplace-rotisserie-chicken cook.
Locally farmed chicken, dry-brined for 48hours and cooked over embers from the fire in the fireplace. Took a little over 2 hours and came out fantastic. Served with rice with curry sauce and sauteed mushrooms on the side.
Locally farmed chicken, dry-brined for 48hours and cooked over embers from the fire in the fireplace. Took a little over 2 hours and came out fantastic. Served with rice with curry sauce and sauteed mushrooms on the side.
