A rub-down with tart, bracing herbs and a tenderizing brine make this super juicy bird worth the wait.
bySuzanne Zeidy| UPDATED Sep 16, 2022 5:06 PMRecipes by CourseRecipes by CuisineRecipes by IngredientShareCookbook author Suzanne Zeidy cooks this juicy chicken—rubbed all over in bracing, floral sumac—in a rotisserie, although an oven yields equally delicious results. Allow at least 24 hours for brining the chicken.
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