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The best chicken!

Le meilleur poulet!
Who doesn't love little BBQ chickens? How do big chain restaurants and supermarkets get such juicy chicken? The answer is very simple: Injection!
In addition to adding weight to the chicken and thereby increasing its price, commercial chicken producers inject huge amounts of liquid (brine) into their chickens. However, after trying most of them, some chains add way too much brine, creating pockets of liquid in the meat.
The result? Soggy, unappetizing meat.
First, you can "soak" the chicken in a solution of water, salt (between 4 and 8%) and herbs or simply inject a pre-made solution, sold in stores. After having done almost all the possible tests, here is THE best chicken recipe in my personal opinion!
Servings: 4
Cooking time: 2h
Preparation time: 30 minutes
Ingredients :
  • Injection Butcher BBQ Bird boosts r Rotisserie
  • 2 cups of water
  • 1 onion
  • A branch of celery
  • 4 cloves of garlic
  • 1 grain-fed chicken
  • Salt and Pepper
  • Olive oil
  • BBQ rub of your choice (I used Project Smoke Carolina)
Steps:
  • Prepare the injection according to the instructions on the box with 1 cup of water (leave the 2nd cup of water for a later step). Then, heat for 2 minutes in the microwave. Fill the lack of liquid with ice to cool the mixture, this activates the phosphates. You can let it rest in the fridge for up to 8 hours or simply cook it immediately.
  • Preheat your BBQ in rotisserie mode to 350 degrees F.
  • When the injection mixture is at room temperature, inject your chicken while removing the needle from it. Make sure to inject small amounts, everywhere, without creating pockets of water.
  • **TIP**: Do not poke holes in the skin, it will help retain moisture. Insert the needle from the ends of the chicken.
  • Insert the roughly chopped vegetables and garlic inside your chicken.
  • Place your chicken on the rotisserie and secure it well.
  • Coat the chicken with olive oil, then season with salt and pepper.
  • Proceed to cook on the All-in-1, with charcoal on each side at 350 degrees F until an internal temperature of 165 degrees F.
  • Next, open the lid and add the Project Smoke Carolina spice and create a nice flame with wood in the charcoal to roast your chicken.
  • Take the chicken out between 180 degrees F and 190 degrees F internal and let it rest for a few minutes (yes yes, in most restaurants or when you buy a small cooked chicken at the supermarket, since it is waterlogged, they take it out until it is 200 degrees F internal.
  • Enjoy!
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