1 3½ to 4½ pound chicken 1 recipe Basic Brine for Poultry (page TK) 1 recipe Cajun Rub (page TK) Cajun Rub Makes about 6½ teaspoons 2 teaspoons sea salt 1 teaspoon cayenne 1½ teaspoons paprika 1 teaspoon garlic powder ½ teaspoon white pepper ½ teaspoon dry mustard
Calories 450 (40% from fat) • carb. 1g • pro. 65g • fat 19g • sat. fat 5g • chol. 190mg • sod. 950mg • calc. 32mg • fiber 0g
Rinse chicken and pat dry inside and out with paper towels and place on a cutting board. Prepare Basic Brine, according to instructions on page TK. Be sure to rinse the chicken well after brining and pat dry. Add the Cajun Rub to a 1-gallon re-sealable bag. Place the chicken in the bag with the rub and be sure that the rub fully coats the chicken. Place the sealed bag with the seasoned chicken in the refrigerator for 2 to 4 hours. After the time as elapsed, remove the chicken from the bag and truss the chicken well with butcher’s twine. Place the dressed and trussed chicken on the provided chicken tower fitted in the drip tray. Place in the Cuisinart® Vertical Rotisserie and set the temperature to 400°F. Set the timer to 1 hour and 15 minutes. Check the temperature after one hour - the internal temperature should register at 160°F for the light meat and 170°F for the dark meat. Let chicken rest for 15 minutes; carve and serve. Cajun Rub Place all ingredients in a small bowl. Stir to combine. Use immediately or contain in a sealed glass jar. Store in a dry, cool place.