Rotisserie Chicken Recipe

Prepare brine

In a large pot or heatproof container, combine 4 cups of water, kosher salt, sugar, garlic cloves, peppercorns and bay leaves. Heat just until salt and sugar dissolve, stirring occasionally (about 3–5 minutes). Remove from heat and add remaining 4 cups water and the ice to cool the brine to room temperature or below.

Brine the chicken

Place the whole chicken in the cooled brine, breast side down. If necessary, weigh it so it remains submerged. Refrigerate for 4–8 hours (4 hours minimum for flavor; up to 8 hours for best juiciness).

Prepare chicken for rotisserie

Remove the chicken from the brine, discard brine, and pat the chicken thoroughly dry inside and out with paper towels. Allow to air-dry in the refrigerator for 30–60 minutes if time allows (this helps crisp the skin).

Season and stuff

Loosen the skin over the breasts and rub 2 tablespoons softened butter directly under the skin. Mix the remaining butter with olive oil, paprika, onion powder, dried thyme and freshly ground black pepper. Rub this mixture evenly over the outside of the chicken. Insert the lemon halves and parsley sprigs into the cavity.

Truss and mount

Truss the legs with kitchen twine so the chicken is compact and balanced on the spit. If using a spit with forks, secure the chicken centered on the spit rod, tightening the forks so it won't slip during rotation.

Rotisserie cooking

Preheat the rotisserie or grill to medium heat (approximately 350–375°F / 175–190°C). Position a drip pan beneath where the chicken will rotate. Start the rotisserie motor and roast the chicken for about 60–75 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). Baste once midway with pan juices if desired.

Rest and portion

When the chicken reaches temperature, remove it from the spit and let rest on a cutting board for 10–15 minutes. This allows juices to redistribute. Carve into portions: quarter (breast and wing, thigh and drumstick) or half as desired. Serve warm.

Prep ribs

Preheat oven to 275°F (135°C). Remove membrane from the bone side of the ribs. Mix brown sugar, smoked paprika, salt and black pepper and rub evenly over both sides of the ribs.

Slow-cook ribs

Place ribs on a foil-lined baking sheet, cover tightly with foil, and bake for 2.5–3 hours until very tender (meat pulls back from the bone).

Finish with sauce

Remove foil, brush ribs generously with BBQ sauce, and broil or place on a hot grill for 5–8 minutes, turning and basting, until sauce is caramelized and sticky. Let rest 5 minutes, then portion to serve alongside a 1/4 rotisserie chicken.