Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.
By Executive Sous Chef
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.
Add coarsely grounded all greens without adding any salt & pepper.
Rub the chicken with thyme, Worcestershire Sauce and oil.
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.
Chicken Corn Fed - 1800 GMS
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
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