Rotisserie Chicken one – I make a large rotisserie chicken which is stuffed with an garlic herb butter using Sage and Rosemary from my garden in the cavity and under the skin so it is self basting on the spit.

Rotisserie chicken two – I make a small roaster rotisserie chicken using a buttermilk savory brine with onions, garlic, paprika, cumin, black pepper, oregano, and salt, Brining for 24 to 48 hours. I wipe off the brine and cover and yellow mustard as a binder and a spice mix, the spice mix contains paprika, chili powder, garlic powder, ginger, onion powder, Rosemary, thyme, fresh ground black pepper and just a little bit of salt. This is accompanied with a grilled locally sourced sweet corn with butter, salt and pepper.