Bawk Bawk Who's There

Chicken.  Chicken who?  Super yummy chicken, that's who.  I like to buy my whole chickens at St. Joe Meat Market.  The Amish chickens because they are so cute in their little beards and black hats-no, not really.  I like the Amish chickens because of the way they are raised without antibiotics.  I get crabby when I see labels on the grocery store chickens that boast "all natural" and "no added hormones".  It's a tricky way of pushing their product and what they aren't telling you about is the chemicals in the chicken feed and the way the birds are raised.  It's deceptive and it makes me crabby.  These Amish chickens are really nice and they don't make me crabby, not even a little bit.  I made a brine to soak the chicken in before cooking.  One gallon of water, 3/4 cup salt (either kosher or canning), 2/3 cup sugar, some lemon juice and a tablespoon or so of liquid smoke.  I let him hang out in the mixture for most of the day.  This will not only add flavor, but keep him moist during cooking.  I generously kosher salt and fresh crack pepper and garlic powder the outside of the bird.  Scott puts the chicken on the rotisserie on the grill, sears the outside to perfection and the inside stays delicious and juicy.  The skin is almost as good as the inside-super yummy!  I served with cheesy hashbrowns (like Timberlodge), a recipe that I will share at another time, and frozen peas (because they are easy).  This is a simple meal with big flavor and it's sure to please, even if these chickens drive a horse and buggy-not really.