Serves 1
Directions
- 1Prepare a 7% brine by mixing 5kg of warm water and 350g of salt.
- 2Cool the brine mixture down with ice to use it straight away.
- 3Add vinegar to the brine to season from the inside out.
- 4Add bicarb to the brine, which is the tenderizing component.
- 5Brine the whole chickens for 24 hours.
- 6Allow the brined chickens to dry.
- 7Assemble the chickens onto rotisserie skewers for roasting.
- 8Finish the roasted chickens with a blowtorch for a smoky char.
- 9Coat the chickens in crispy chili oil and chicken salt.
- 10Serve the rotisserie chicken with candied yams and buttered sprouts.
Ingredients
- 5 kg warm water
- 350 g salt
- ice
- vinegar
- bicarb
- whole chickens
- crispy chili oil
- chicken salt
- candied yams
- 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.
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