Rotisserie Chicken - cooking recipe

Ingredients

1 whole chicken (4-6 pounds)
Brine
1/2 cup kosher salt
1/4 cup brown sugar
4 cups broth (chicken or vegetable. Note -- you can also use boullion to make the stock)
4 cups water
Seasoning
1 tablespoon paprika
1/2 tablespoon salt
1 teaspoon sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon msg
oil

Preparation

Brine:
Combine brine ingredients in pot and bring to boil. Remove from heat and let cool to room temperature. In a large bowl add the brine and chicken and let sit over night in the refrigerator. Make sure to remove the innards before brining.
Chicken Prep:
Preheat rotisserie oven for 400 degrees.
Mix all the seasonings together in a small bowl and set aside.
Dry the outside of the chicken thoroughly.
Truss the chicken (tie down legs and wings).
Rub oil all over chicken.
Rub the spices all over the chicken.
Place the chicken in the oven and roast at 400\u00b0F for 20 minutes.
Lower the temperature to 375\u00b0F and continue to roast for an additional 12 minutes per pound.
The internal temperature of the chicken should be 170\u00b0F when tested in the breast, and 180\u00b0F when tested in the dark meat.
Remove from oven and let rest 10-15 minutes before carving.