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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   
       
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