Rotisserie Chicken

I love roasted chicken. It was warm and dry enough yesterday I could prepare it on the grill rotisserie - my favorite method. I salted a 4 pound bird with 2 teaspoons of kosher salt in the morning and let it dry brine in the refrigerator about six hours. Truss it and spit it and set it on the grill for just under an hour. I took this recipe from Mike Vrobel at Dad Cooks Dinner. My recipe with all the particulars can be found here.

Almost ready to come off the grill

I wanted to get a picture of the chicken after it came off the grill and before I quartered it; but it fell on the roasting pan and the skin came off one side of the breast. I quartered the chicken (eating the wings as I went).

Quartered chicken

 After quartering I slice the two breasts (and further mangle the skin in the process).

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 Carla cooked up some brown rice then turned it into fried rice, sautéing it in olive oil with red pepper flakes, green onions, and maybe some garlic. Frozen peas complete the meal.

Dinner is served; roast chicken, fried rice, and peas.