Swiss Chalet Style Chicken

Swiss Chalet Style Chicken
Swiss Chalet Header

This is my interpretation of a Swiss Chalet Style Chicken Dinner. Rotisserie Seasoned Chicken Quarters with a small bowl of Dipping Sauce. Your Choice of Side and/or Salads.

This is a dish very similar to St Hubert’s Chicken. I love my versions of these both the same, often switching back and forth from time to time.

Both the St Hubert Sauce and Swiss Chalet Dipping Sauce is great with Turkey too.

St Hubert vs Swiss Chalet

For me, St Hubert and Swiss Chalet are competing with the same style dish. My interpretation of it is that St Hubert is an acidic, spiced, and chicken flavor dominant sauce.

Whereas Swiss Chalet is a less acidic, and chicken flavor which is dominant in Herby flavor coming through. Either a Poultry Seasoning or my favorite which is Parsley, Marjoram, Tarragon & Rosemary along with Salt & both Black and White Pepper. Add more or less based on preference.

Swiss Chalet Ingredients

Below are the Swiss Chalet ingredients. My version is in the style of Swiss Chalet. It has different ingredients in it since this is my version of it. But I wanted to post them here as a framework to work with.

Swiss Chalet Sauce

It contains no Mustard, Wheat, Soy, Sulphites, Milk, or Eggs.

Contains: Modified Cornstarch, Salt, Tomato Powder, Chicken Fat, Spice, Dextrose, Caramel Color, Onion Powder, Garlic Powder, Silicon Dioxide.

Another listing of the same Swiss Chalet dipping sauce but different packaging is

Contains: Modified Cornstarch, Salt, Dextrose, Tomato Powder, Spices, Chicken fat, Silicone Dioxide, Herbs, Yeast extracts, Onion Powder, Citric Acid, Garlic Powder, Caramel Color, Natural Flavor.

Swiss Chalet Chicken Seasoning

The Chicken seasoning or ingredients that go on the Chicken is pretty hard to find. It’s a basic BBQ or Rotisserie Seasoning type of blend.

Swiss Chalet Chicken Platter

Swiss Chalet Chicken and Dip
Swiss Chalet Chicken and Dip

JAH Rotisserie Seasoning

I have my own special blend for Rotisserie Style Chicken that I use for this recipe. It is absolutely Fantastic for Rotisserie-Style Chicken, which is what you want with Swiss Chalet and St Huberts Style Chicken.

Rotisserie Chicken
Rotisserie Chicken

Chicken

For this dish, I like to use Chicken Quarters with the leg and thigh still attached, just the same for St Hubert’s Chicken.

Use Chicken Quarters, Breast, or a whole Roasting Chicken. Clean and Trim the Chicken. For how to clean and trim or break a chicken down into pieces, check out my post on How to Prepare Chicken. Save the trimmings, as this will be used to render the fat out and add it to the sauce.

The Chicken is coated in Rotisserie Seasoning and baked.

Rotisserie Seasoned Chicken
Rotisserie Seasoned Chicken

Swiss Chalet Sauce

The Sauce is a simple Gravy, much like St Hubert’s – which can be used here as well. They are almost the same. However, my version takes it to the Herby side for a unique style of Swiss Chalet Sauce that is enjoyed quite a bit. It pairs exceptionally well with the Chicken.

It’s a Fantastic Dipping Sauce and can be used for Hot Chicken Sandwiches and Turkey as well.

The rendered chicken fat contributes to the flavoring of the Dipping Sauce. For more information on rendering fat, check out my post on Rendered Fat.

Rendering Chicken Fat
Rendering Chicken Fat

How to make Swiss Chalet Dipping Sauce

It starts by rendering fat from the Chicken Trimmings, which adds a chicken flavor to the sauce.

  1. Just cook the chicken trimmings in a sauce pot over medium heat until the fat is rendered, and the trimmings are crisp. Discard the Crackling. The recipe calls for 2 tablespoons. I usually just add what I got, but if it is less than 2 Tbl top it up with Butter or Oil.
  2. Combine all the Dipping Sauce ingredients into a bowl and add to the Pan with the rendered fat. Whisk well with a wire whisk and bring to boil until thickened. Remove from heat.
  3. When ready to serve, pour it into small dipping bowls.

Swiss Chalet Platter Side Dishes

Buttery Mixed Vegetables

Use Corn, Peas, Green or Yellow Waxed Beans, Carrots, or whatnot. Simmer it in Chicken Broth. Just enough to cover with a couple of Tablespoons of Butter, and Season with Salt & Pepper.

Potato Side Dish

I usually just buy a bag of Fries and Deep Fry them. Although if there is enough time, I really enjoy my Homemade Fries. These are phenomenal fries, tasting like Baked Potatoes but are extremely crispy.

Use a bit of JAH Rotisserie Seasoning on the Fries too!

Baked Potato Fries

Baked Potato Fries

These are time-consuming, but are they ever good.

Air Fryer Fries

Air Fryer Fries

Go with Thick Cut Air Fryer Fries. Just toss the frozen fries with some oil or rendered chicken fat and salt. Let them thaw a bit before air frying for about 30 minutes at 400 F with frequent tossing.

Dill Weed Broiled Potatoes

Broiled or Roasted Potatoes

Broiled Potatoes can be served up for a side as well and seasoned any way you’d like. These are seasoned with Dill Weed and other ingredients.

Hash Browns

Hash Browns

Hash browns can be made up soft, medium crisp, or full crisp depending on how much oil is used. The nice thing about this side is that the potatoes are baked the night before and refrigerated. Then it is just a matter of dicing them and pan frying with some fat.

Swiss Chalet Chicken Platter Pin

Swiss Chalet Style Chicken

Swiss Chalet Style Chicken Dinner Platter. Seasoned Rotisserie Chicken with a small bowl of Dipping Sauce.
Dip the Fries in the Sauce too!
Prep Time10 minutes
Cook Time45 minutes
Resting time20 minutes
Servings: 4 portions

Equipment

  • Roasting Pan
  • Mixing Bowl
  • Sauce Pot

Ingredients

Chicken

Dipping Sauce

  • 1 Cube Chicken Maggi Bouillon
  • 2 C Water
  • 2 Tbl Rendered Chicken Fat
  • 2 Tbl Tomato Juice
  • 1 Tbl Worcestershire Sauce
  • 1 Tbl Potato Starch
  • 1 tsp JAH Rotisserie Seasoning
  • 1 tsp Parsley
  • 1/2 tsp Marjoram
  • 1/4 tsp Ground Tarragon, Rosemary & MSG
  • 1/8 tsp Citric Acid, Salt, Black & White Pepper

Instructions

  • Preheat the oven to 375 F. Clean and Prep the Chicken. Save the trimming to render the fat out later.
  • Season Chicken all over with Rotisserie Seasoning. Place on a rack in a roasting pan, presentation down. Cook for 25 minutes. After 25 minutes, flip the chicken presentation side up and continue to cook 20 minutes.
  • After 45 minutes. Shut the oven off but leave the Chicken in there for 15–20 minutes. While you prepare the Sauce.
  • Combine all the Dipping Sauce ingredients into a Bowl and mix.
    Render the trimmed Chicken Fat over medium heat in a sauce pot. Remove the crackling and add the Bowl of Dipping Sauce ingredients. Bring to a boil, mixing often until thickened. Adjust the seasoning. Remove from the heat and let rest.

Notes

I like the sauce on the runny side for dipping. If you want it thicker, add another tablespoon of Potato Starch before mixing and bringing to a boil.
If you want it thicker after it has cooked. Mix equal amounts of Potato Starch and Water and add it to the simmering sauce until desired consistency.
Course: Main Course
Cuisine: Canadian
Keywords: Chicken and Dip, Chicken and Dipping Sauce, Rotisserie Chicken, Swiss Chalet, Swiss Chalet Chicken, Swiss Chalet platter, Swiss Chalet Style Chicken
Author: JAH
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