Last weekend we roasted a herb brined chicken on an open fire. We needed a stand to set up the spit, so my boyfriend made one out of a left-behind satellite dish. This was the most delicious chicken we had ever cooked! Brining the chicken for about 12 hours in a 3-4% salt brine, infused with herbs, garlic scapes and citrus kept the chicken extremely tender and flavourful. Cooking it rotisserie-style also help baste it constantly as the melting fat dripped back onto itself as it spun around. To top it all off, the fire gave it a hint of smoky flavour!
