Chicken on a spit in brine

1. Wash the chicken carcass thoroughly.
2. Prepare the brine: add salt, brown sugar, chopped garlic, bay leaf and crushed peppercorns to the water.
3. Fill the chicken with brine. It is necessary that it is all in liquid, so it is better to choose a container not too large - about the size of the carcass itself.
4. Keep the carcass in brine for 4 hours, preferably longer, but no more than 8. If time is short, keep the chicken in brine for at least 1 hour.
5. Tie the hen's hind legs. This must be done so that they do not burn during cooking.
6. Remove excess moisture from the carcass with a paper towel, put it on a spit.
7. Fry the chicken until cooked, until a crispy and very appetizing crust appears. It is very easy to check readiness by sticking a knife into the meat. If the leaking juice is clear, the chicken is ready.
8. If you have the opportunity, you can put a metal tray under the chicken, where the juice will drain. On this juice, you can cook a side dish at the same time with chicken. For example, putting peeled and chopped potatoes mixed with salt and pepper in a pan.
9. Carefully remove the finished chicken from the spit so as not to get burned, untie the legs. Let it lie down for 10-15 minutes, after which it can be served to the table.

Bon appetit!