Summer is Here Chicken

• 1 b & b country chicken, thawed
• 1 cup brine, use favorite solution
• rock salt
• fresh sorrel
• 3 garlic cloves
• 1 cup olive oil, to taste

1. Brine the chicken using your favorite recipe or try a new one!
2. Make Sorrel Pesto *use whatever spicy greens are growing in your garden.
3. Sorrel makes for a nice zesty flavor without having to add salt or lemon to alter the consistency.
4. Place greens and garlic in food processor and drizzle oil while blending.
5. Blend to consistency.
6. *will make more than need, you'll appreciate this part.
7. Take chicken out of brine.
8. Pat dry.
9. Salt cavity.
10. Truss.
11. Spit or roasting pan, your choice.
12. Cover with sorrel pesto (recipe below), gently lifting skin to massage into crevices.
13. Cook on grill rotisserie at 240 for 2.5 - 3 hours for a 3.5 lb bird.
14. I find the rotisserie to be quite forgiving, especially with the brine and pesto.
15. I plan about 40 mins per lb - longer than roasting.
16. Take off heat and let rest
17. Carve and serve accordingly.
18. Roasters may want to baste.
19. Serve with fresh steamed greens, green beans and whatever is bursting from your garden or CSA basket.
20. Smashed potatoes and salad with fresh greens, tomatoes and avocado.
21. Bread and butter if you want.

country chicken, brine, salt, fresh sorrel, garlic, olive oil

Taken from www.food.com/recipe/summer-is-here-chicken-428791 (may not work)