My last rotisserie chicken fell a little flat, so I swiped the brine from the latest Cook’s Illustrated.
1 1/2 cups table salt
1 1/2 cups sugar
2 medium heads garlic , outer papery skins removed, cloves separated, unpeeled, and crushed
6 bay leaves , crumbled
1 whole chicken (6 to 8 pounds), giblets removed and discarded
Ground black pepper
Dissolve salt and sugar in 1 gallon cold water in large container. Stir in garlic and bay; immerse chicken and refrigerate until fully seasoned, about 2 hours.
Rinse chicken, pat dry, and season with pepper.
Rotisserie on medium-high for 45 minutes to an hour until 165F in the breast, 170F in the leg/thigh.