Rotisserie Chicken At Home Without The Proper Equipment

Ling to how I butcher my broilers....
• Renting a Chicken Pluc...
I USED BROILERS. THEY ARE PASTURE-RAISED AND BUTCHERED AT EXACTLY 6 WEEKS. ALL OF THE SMALLER ONE I PUT ASIDE FOR ROTISSERIE CHICKEN.
BASIC BRINE
2 gallon mixing bowl or your favorite brining container.
1 cup salt
½ cup sugar
Pepper corn, garlic, and herbs out of your garden about 2 sprigs each. AND WHATEVER ELSE YOU WANT.
Place chicken (under 4 lbs) in bowl, and cover with water and put a plate on top.
Refrigerate for 18-24 hours
Preheat oven to 375. Place your chicken on a rack (as the video will show) and bake for one hour rotating every 15 mins.
BASIC BRINE WITH SOY SAUCE AND NO SUGAR
1 cup salt
½ cup soy sauce
Pepper corns, garlic, and herbs from your garden about 2 sprigs each.
Place chicken (under 4lbs) into container and cover with water.
Put a plate on top and refrigerate for 18-24 hours.
Broil to give chicken a nice brown color and put it into a Dutch oven with a rack inside. ½ cup water and bake at 350 for 1 hour.
All recipes can be adjusted for personal taste.