The wedding of your dreams with our gorgeous new special issue, Country Sampler’s Rustic Weddings. Gather ideas from real-life country-inspired weddings set in charming locations. Discover new and fresh ways to set a romantic scene. And find creative DIY
1 teaspoon each fresh or dry thyme, rosemary and parsley
INSTRUCTIONS 1. Remove the giblets and neck from the chicken’s cavity. Rinse the chicken under cold running water. Pat dry and set aside in the refrigerator. 2. To make the brine, bring 2 cups of water to a boil. Add the salt, sugar, lemon juice, garlic and herbs. Simmer until the sugar is dissolved. Remove from the heat and let cool. 3. Place the chicken in a large sealable plastic bag or a non- reactive container with a lid, add the cooled brine and more water to immerse the chicken. Refrigerate overnight. 4. Remove the chicken from the brine and rinse it thoroughly under cold running water. Pat the chicken dry with paper towels. 5. To cook, tie the chicken with twine and tuck in the lemon slices and rosemary sprigs (1 each at the chest and back of the chicken). Thread the chicken onto the rotisserie spit. Set a pan filled with red wine and the bunch of rosemary over the hot grill and under the spit. Keep adding wine to the pan as it evaporates. 6. Baste the chicken with the melted butter and cook until the internal temperature reaches 160° F ( until the juices run clear when the thigh is pierced with a sharp knife), about 1 ½ hours. Remove from the spit and let rest for 15 minutes before carving. 7. Serve with the reduced wine sauce.