{"id":73,"date":"2017-10-08T15:00:05","date_gmt":"2017-10-08T15:00:05","guid":{"rendered":"http:\/\/sofadog.net\/recipes\/index.php\/2017\/10\/08\/garlic-rotisserie-chicken\/"},"modified":"2017-10-08T15:00:05","modified_gmt":"2017-10-08T15:00:05","slug":"garlic-rotisserie-chicken","status":"publish","type":"post","link":"http:\/\/sofadog.net\/recipes\/index.php\/2017\/10\/08\/garlic-rotisserie-chicken\/","title":{"rendered":"Garlic Rotisserie Chicken"},"content":{"rendered":"<p><img decoding=\"async\" src=\"http:\/\/sofadog.net\/recipes\/media\/IMG_8496.JPG\" border=\"0\" alt=\"\" \/><\/p>\n<p>My last rotisserie chicken fell a little flat, so I swiped the brine from the latest Cook&#8217;s Illustrated.  <\/p>\n<p>1 1\/2\tcups table salt<br \/>\n1 1\/2\tcups sugar<br \/>\n2\tmedium heads garlic , outer papery skins removed, cloves separated, unpeeled, and crushed<br \/>\n6\tbay leaves , crumbled<br \/>\n1\twhole chicken (6 to 8 pounds), giblets removed and discarded<br \/>\n\tGround black pepper <\/p>\n<p>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.<\/p>\n<p>Rinse chicken, pat dry, and season with pepper.<\/p>\n<p>Rotisserie on medium-high for 45 minutes to an hour until 165F in the breast, 170F in the leg\/thigh.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>My last rotisserie chicken fell a little flat, so I swiped the brine from the latest Cook&#8217;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 &hellip; <\/p>\n<p class=\"link-more\"><a href=\"http:\/\/sofadog.net\/recipes\/index.php\/2017\/10\/08\/garlic-rotisserie-chicken\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Garlic Rotisserie Chicken&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[12],"tags":[],"class_list":["post-73","post","type-post","status-publish","format-standard","hentry","category-entrees"],"_links":{"self":[{"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/posts\/73","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/comments?post=73"}],"version-history":[{"count":0,"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/posts\/73\/revisions"}],"wp:attachment":[{"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/media?parent=73"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/categories?post=73"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/tags?post=73"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}