BASIC BRINED ROTISSERIE CHICKEN

Pat chicken dry inside and out. In 20-cup heatproof bowl or container, combine boiling water, salt and maple syrup, stirring until salt is dissolved. Add cold water, apple, onion, peppercorns, sage and bay leaves; add chicken, breast side down. Cover and refrigerate for 12 to 24 hours.

Remove chicken from brine; pat dry. Place on rack on baking sheet; refrigerate, uncovered, until skin is dry and tacky, about 3 hours. Secure rotisserie prong to 1 end of chicken; push spit through centre of chicken and secure other end with prong. Tie kitchen string around chicken, securing wings and legs against body.

Place on rotisserie over indirect heat; close lid and grill until juices run clear when thickest part of thigh is pierced, about 1 hour.

Transfer to cutting board; let stand for 10 minutes before carving.

PER EACH OF 6 SERVINGS

about 207 cal, 22 g pro, 13 g total fat (4 g sat. fat), 1 g carb, 0 g fibre, 79 mg chol, 302 mg sodium, 246 mg potassium. % RDI: 1% calcium, 5% iron, 4% vit A, 2% folate.

MAKES 4 TO 6 SERVINGS | HANDS-ON TIME 30 MINUTES | TOTAL TIME 14½ HOURS

TEST KITCHEN TIP

No rotisserie? No problem. Grill the whole brined chicken on the grill grate over indirect medium heat, turning every 15 minutes.