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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
 
MMMMM


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