While I was de-cluttering I came across an electric broiler with a rotisserie system. I bought the thing years ago, new in box, at a garage sale – but never used it.

So today, since it was already hot enough outside to cook sous vide, I set the thing up and cooked a whole chicken outside. Worked great! Took about three hours to get the chicken to the proper internal temperature.

The chicken was fully cooked, nice and juicy, and had a crackly skin. Now I want to try a dry-rubbed roast!

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