Brine Chicken 12 hours (3 liters water, 2/3 cup salt, 2/3 cup brown sugar).
Rub:
Fill Chicken with garlic, and the rub. Use butcher twine to tie legs to rotisserie skewers.
Preheat Oven to 425F for rotisserie
Cook to 170F (~90 minutes)
Baste chicken with fat from drip pan every 15min to avoid burnt skin
100% – 5ltr – water
50% – 5 lbs – beef bones
10% – vegetables – onion, celery, carrots (2:1:1 ratios)
Spices (whole): 8 peppercorns, 4 bay leaves, 8 sprigs Parseley
Preheat oven to 450F
Roast bones, onions and carrots for 30min on top rack
Turn bones after 10-15min
Drain fat, use prongs to combine all in water
Boil stock for 6-8 hours, while removing foam every hour.
Drain stock through cheese cloth
Clearing the broth: Mix one egg white, crushed egg shell 1/4 cup of cold water. Add to broth and boil for 15min, then re-drain stock.
Recipe
¼ cup dark brown sugar
1 Tablespoon coarse sea salt
2 teaspoons cracked black pepper
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground mustard (yellow)
1/2 teaspoon cayenne pepper
½ teaspoon cayenne pepper
