Pairs well with Rotisserie Chicken with Herb-Infused Chicken Fat
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Rotisserie Chicken with Herb-Infused Chicken Fat
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A traditional Portuguese-style rotisserie chicken, cooked to perfection with a crispy skin, infused with a blend of herbs and chicken fat, and served with a side of smoked potato salad.
01:30:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- chicken - watch the video to see (brined in a 10% herb brine for about 8.5 hours)
- rosemary - watch the video to see (for chicken fat infusion)
- thyme - watch the video to see (for chicken fat infusion)
- garlic - watch the video to see (for chicken fat infusion)
- chicken fat - watch the video to see (infused with rosemary, thyme, and garlic)
- pink fur potatoes - watch the video to see (blanched in comie stock then cooked over embers)
- yakatori glaze - watch the video to see (used for glazing the chicken)
- chicken salt - watch the video to see (a blend of chicken bouillon powder and spices)
- bay leaves - watch the video to see (for charcoal bed)
- dill pickle cucumbers - watch the video to see (for serving)
- Koji hot sauce - watch the video to see (garlic chili fermented with koji for about 3 weeks)
- mayonnaise - watch the video to see (for potato salad)
Instructions
- Brine and Prepare Chicken: Brine the chicken in a 10% herb brine for about 8.5 hours.
- Infuse Chicken Fat: Infuse chicken fat with rosemary, thyme, and garlic.
- Cook Potatoes: Blanch pink fur potatoes in comie stock then cook over embers.
- Rotisserie Cooking: Cook the brined chicken on a rotisserie grill, basting with the infused chicken fat for a crispy skin.
- Glaze Chicken: Glaze the chicken with yakatori glaze and then with chicken fat. Season with chicken salt.
- Serve: Serve the chicken with smoked potato salad, dill pickle cucumbers, and Koji hot sauce.
