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.


Rotisserie Chicken

By Executive Sous Chef Amit Rana

PREPARATION:

For Curing

  • 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.

For Marination

  • Add coarsely grounded all greens without adding any salt & pepper.
  • Rub the chicken with thyme, Worcestershire Sauce and oil.

For Cooking

  • 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.

 

Ingredients

  • Chicken Corn Fed - 1800 GMS

For Marination

  • 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

For Curing

  • 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