# Rotisserie Chicken

A rotisserie chicken recipe that uses a velvet brining method for juicy and tender results, finished with a smoky char and served with candied yams and buttered sprouts.

- Category: Soup
- Language: en

## Ingredients

- 5 kg warm water
- 350 g salt
- ice
- vinegar
- bicarb
- whole chickens
- crispy chili oil
- chicken salt
- candied yams
- buttered sprouts

## Instructions

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

## Equipment

- container
- whisk
- rotisserie skewers
- rotisserie oven
- blowtorch
- pan

## 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.

## Source

- Original video: https://youtu.be/8r6xqWTqcPQ?si=JyYoEqUFfjD20zqL
- Recipe page: https://www.cliprecipe.com/recipe/45d2c339-8c6e-45a1-9c6a-82d5082b4498
- Extracted: 2025-12-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt