Put the chicken in the brine for 1 night (this ensures that the chicken does not dry out as quickly), then pat dry and leave another night to dry in the refrigerator. This gives you the crispy skin. Drizzle sunflower oil over the chicken and sprinkle about 50 grams of Cajun mix on the chicken so that it is completely covered.

Heat The Bastard to a temperature of 200 degrees, using half a plate setter. To slow cook the chicken use the Pizza Rotisserie, put it on your Bastard. When your Bastard is up to temperature, put the first lemon through the spit, followed by the chicken and then another lemon. The aromas of the lemons will give the chicken even more flavor. Let the chicken rotate slowly, and when the chicken is well colored add the other half plate setter. The chicken will now no longer receive direct heat, so it will remain juicy and will not burn.

Melt the butter in a pan and add the remaining cajun seasoning. When the chicken is almost done, spread the chicken several times with the butter/spice mixture. Using a thermometer, check to see if the chicken is cooked. When the temperature reaches 75°C, the chicken is ready. As André Gerrits says: ''When the liquid coming out of the chicken is clear, the chicken is done''.

Tip: Wait half an hour before cutting the chicken. This will keep it extra juicy!