Rotisserie Chicken
Serves 1
Directions
- 1Prepare a 7% brine by mixing 5kg of warm water and 350g of salt.
- 2Prepare a 7% brine by mixing 5kg of warm water and 350g of salt.
- 3Prepare a 7% brine by mixing 5kg of warm water and 350g of salt.
- 4Cool the brine mixture down with ice to use it straight away.
- 5Cool the brine mixture down with ice to use it straight away.
- 6Cool the brine mixture down with ice to use it straight away.
- 7Add vinegar to the brine to season from the inside out.
- 8Add vinegar to the brine to season from the inside out.
- 9Add vinegar to the brine to season from the inside out.
- 10Add bicarb to the brine, which is the tenderizing component.
- 11Add bicarb to the brine, which is the tenderizing component.
- 12Add bicarb to the brine, which is the tenderizing component.
- 13Brine the whole chickens for 24 hours.
- 14Brine the whole chickens for 24 hours.
- 15Brine the whole chickens for 24 hours.
- 16Allow the brined chickens to dry.
- 17Allow the brined chickens to dry.
- 18Allow the brined chickens to dry.
- 19Assemble the chickens onto rotisserie skewers for roasting.
- 20Assemble the chickens onto rotisserie skewers for roasting.
- 21Assemble the chickens onto rotisserie skewers for roasting.
- 22Finish the roasted chickens with a blowtorch for a smoky char.
- 23Finish the roasted chickens with a blowtorch for a smoky char.
- 24Finish the roasted chickens with a blowtorch for a smoky char.
- 25Coat the chickens in crispy chili oil and chicken salt.
- 26Coat the chickens in crispy chili oil and chicken salt.
- 27Coat the chickens in crispy chili oil and chicken salt.
- 28Serve the rotisserie chicken with candied yams and buttered sprouts.
- 29Serve the rotisserie chicken with candied yams and buttered sprouts.
- 30Serve the rotisserie chicken with candied yams and buttered sprouts.
Ingredients
- 5 kg warm water
- 5 kg warm water
- 5 kg warm water
- 350 g salt
- 350 g salt
- 350 g salt
- ice
- ice
- ice
- vinegar
- vinegar
- vinegar
- bicarb
- bicarb
- bicarb
- whole chickens
- whole chickens
- whole chickens
- crispy chili oil
- crispy chili oil
- crispy chili oil
- chicken salt
- chicken salt
- chicken salt
- candied yams
- candied yams
- candied yams
- buttered sprouts
- buttered sprouts
- buttered sprouts
Equipment
containerwhiskrotisserie skewersrotisserie ovenblowtorchpan
Tips
- Velvet brining is a hybrid method of classic salt brine and velveting technique.
- Bicarb helps break down tougher fibers in the meat for tenderness.
- Finish with a blowtorch for a smoky char.