Doing a rotisserie chicken this weekend, how should I season

>>7413027
If it's over hot coals, why not give it the love it deserves?

Garlic powder, onion powder, paprika, brown sugar, celery salt, pepper, oregano and thyme.

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please brine the night before.

please?

>>7413033
>dumb kid from that other place believes the brining meme
Unless you're talking about dry brining, it's a waste of time.

>>7413032
Yep, over coals. I didn't really want to over do it with spices and other stuff, but should I baste it with something?
>>7413033
I've never done a brine before. Pros and cons?

>>7413044
http://www.seriouseats.com/2014/11/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving.html

Everything you need to know.

>>7413044
Even a slight spice rub will make it amazing, that being said if you want to go pure, more power to you.
Brine is important for juicy chicken, but not essential. How attentive will you be to the rotisserie?

>>7413027

I would stuff the cavity with a tied bundle of rosemary, thyme, and sage, along with a few lemon wedges. You could even stuff if with sliced fennel and fennel greens.

If you're gonna brine it, I would add in bay leaves, rosemary, thyme, sage, black peppercorns, and couple of sliced lemons and oranges. Don't go for too long though or it might get too salty. If you get it just right the meat will be more juicy and I've heard it can reduce cooking time.

>>7413052
>sliced lemons AND oranges

What the fuck are you trying to do, split the universe?

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>>7413027
Brine it overnight. Water, soy sauce, poultry seasoning, and optionally some sugar or karo.

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>>7413039

>>7413108
see
>>7413049

>>7413058
What am I looking at here?

>>7413202
bread.

>>7414718
Bread normally isn't crunchy on the outside with the kind of gooey-chewy center that kids crave.

>>7414754
not a baker, eh?

looks like rye to me.

>>7414754
What the fuck are you talking about?

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>>7414754
What's wrong with you?