Rotisserie Chicken

By Executive Sous Chef Amit Rana

PREPARATION:

For Curing

  • Wash & clean chicken thoroughly inside - out.
  • Pet dry very nicely, now cure the chicken in a mixture of salt & sugar over night.
  • In the morning wash the chicken inside - out and pet dry it.

For Marination

  • Add coarsely grounded all greens without adding any salt & pepper.
  • Rub the chicken with thyme, Worcestershire Sauce and oil.

For Cooking

  • Hang the chicken in rotisserie oven at 180 degree temperature for 15 minutes.
  • Now take out the chicken and baste it with the coarse marination.
  • Put the chicken again in the oven at 200 degree for 8 minutes, to get the crisp & green brown skin.
  • Place all vegetables underneath the  rotisserie chicken.
  • Serve the chicken hot with vegetables & crushed baby potatoes.
  • Adjust the seasoning sprinkling Maldon salt while serving in dish.

 

Ingredients

  • Chicken Corn Fed - 1800 GMS

For Marination

  • Basil Leaves - 100 GMS
  • Spring Onion Green Part - 200 GMS
  • Coriander Leaves - 100 GMS
  • Oil Vegetable - 100 Ml
  • Garlic Peeled - 50 GMS
  • Lemon (Juice) - 35 GMS
  • Mint Leaves - 100 GMS
  • Maldon Salt To taste
  • Pepper Corn Crushed - 10 GMS

For Curing

  • Salt - 1000 GMS
  • Sugar Breakfast - 1000 GMS

Vegetables & Potatoes

  • Carrot Battons - 200 GMS
  • Zuchini Green - 200 GMS
  • Zuchini Yellow - 200 GMS
  • Asparagus - 200 GMS
  • Baby Pearl Potatoes - 100 GMS
  • Worcestershire Sauce - 50 Ml