Dry Brined Whole Rotisserie Chicken

Dry Brine Mix:

1/2 cup Mediterranean Kosher Sea Salt

2 tablespoons black peppercorns

1-2 teaspoons organic garlic powder

1-2 teaspoons organic celery seeds

1 tablespoon organic thyme

1 tablespoon organic rosemary

1 tablespoon organic lemon zest

2 teaspoons organic orange zest

2 teaspoons organic tumeric

1 teaspoon paprika

Chicken Rub:

1 tablespoon organic Abba's oil

1 tablespoon organic ghee

1 tablespoon local or organic honey

1 teaspoon organic mustard

1 teaspoon salt

1 teaspoon pepper

Directions:

Two days before, grind all dry brine ingredients together. Rub chicken in oil. Rub brine over chicken, one tablespoon at a time, until evenly spread. Lift breast skin and rub directly on breast meat. Place in glass or stainless steel dish, cover, and refrigerate overnight. Turn chicken over on its breast and refrigerate a second night.

On the day of cooking, let chicken sit at room temperature at least four hours. Rinse, and pat dry. Mix Rub and lightly spread over chicken. Rotisserie chicken according to directions, or bake on 350 degrees until done.