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tquando

Rotisserie Chicken #1

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My evolution from beer can, to spatchcock, and now rotisserie is complete with a fantastic first cook!  Dry brined with salt and baking powder overnight and a simple rub of onion power, garlic powder, oregano, parsley, pepper, paprika.  Only a KK can get chicken as moist as this.  The team was too hungry for plated pics's!

My big debate was whether to use a drip pan / deflector and I opted to use none.  Pleased with the color this yielded but would welcome other thoughts on this topic.

 

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