Brandy-Brined Rotisserie Chickens Recipe - Barbecuebible.com

Ingredients

• 2 small chickens (preferably hens), 2 to 3 pounds each
• 1 cup sea salt
• 1 cup honey
• 1 quart hot water
• 3 quarts cold water
• 1 cup brandy or cognac
• 4 strips lemon zest (each 1/2 by 1-1/2 inches—remove them with a vegetable peeler)
• 10 to 12 juniper berries
• 2 bay leaves
• 3 branches fresh thyme
• 6 tablespoons butter (salted or unsalted)
• 2 cloves garlic, peeled and sliced
• A handful of fresh sage leaves (about 1/4 cup)
• Grilled Polenta
• A rotisserie set-up; butcher’s string; 2 aluminum foil drip pans; 2 to 3 oak wood chunks or 1 1/2 cups of smoking chips, soaked in water for 30 minutes, then drained