Rotisserie Chicken with Lemon, Garlic and Herbs

The Story

A rotisserie solves the fundamental roast chicken problem: the fat on the back and thighs melts and continuously bastes the breast as the bird turns. You don't need to baste. You don't need to flip. The rotation does the work, and E-1 GSP's garlic-salt-pepper profile is an ideal companion for self-basting poultry.

Instructions

1. Dry Brine Overnight. Season the cavity with 1 tbsp E-1 GSP. Stuff with garlic head, lemon, and fresh herbs. Coat the outside with olive oil and remaining E-1 GSP — get under the breast skin and season the meat directly. Place uncovered on a wire rack in the fridge overnight. The skin will dry out dramatically, which is exactly what you want for maximum crispness.
2. The Rotisserie. Truss the chicken tightly to hold its shape during rotation. Mount on the spit and balance the bird so it turns without wobbling. Set up for indirect heat at 375°F with a drip pan beneath. Cook for 1.25–1.5 hours until the thigh registers 165°F and the skin is uniformly brown. Let the bird turn continuously throughout.
3. Rest and Carve. Remove from the spit and rest 15 minutes before carving. The juices that ran into the drip pan can be poured over the carved bird. Serve with nothing but the pan juices and something to sop them up with.

Pro Tips

• Overnight dry brine. This is not optional for crispy rotisserie skin. No overnight brine, no crackle. Your choice.