🔥 ROTISSERIE CHICKEN 🔥 Spent £25 on this chicken so had to get it right this is exactly how I did it 👇 ⸻ BRINE (3–4 hours) • 3 litres water • 180g salt (about 9 tbsp) • 90g sugar (about 4.5 tbsp) • 9–12 garlic cloves, smashed • 3 tsp black peppercorns (or ground) • 3 tsp paprika (optional) • 3 lemons, halved (or a good splash of vinegar instead) Submerge and fridge. Remove, pat dry, then leave uncovered in the fridge for at least to dry the skin. ⸻ SEASONING • 1 chicken stock cube (crumbled) • Pinch of salt • Black pepper • Paprika • Garlic granules • Mixed herbs • Brown sugar Light coat of oil, then season all over. ⸻ GARLIC BUTTER BASTE • Butter • Crushed garlic • Mixed herbs Melt and baste throughout the cook (using herbs as a brush). ⸻ ROTISSERIE METHOD • Indirect heat (180–200°C) • Smoker box at the front (if using gas) • No drip tray at the start — let it drip for flavour • Add a tray later once you’ve got colour / flare-ups start Cook until internal hits ~75°C ⸻ FINISH Take it off, cut the chicken in half, then onto a tray and back in the oven for 10 minutes. This lets it: • come fully up to temp • collect all the juices • and finish the cook evenly Finish with another baste and pour over all the juices. Cooked on my @weberuk @packingtonfreerange Chicken from @philbowditch23 #roastchicken #rotisseriechicken #webergrill - @ollie_eats