St Hubert Style Hot Chicken Sandwich with Rotisserie Chicken stripped off the bone and served on buttered bread with Homemade St Hubert Sauce.
Servings: 2 portions
Equipment
- Saucepot
- Roasting Pan
Ingredients
- 2 Chicken Quarters
- As Desired JAH Rotisserie Seasoning
- 4 Slices Buttered Bread
Gravy Sauce
- 3 C Water
- 3 Cubes Maggi Chicken Bouillon
- 1/4 C Tomato Juice - or V8 Juice
- 1/4 C Lard or Butter - Rendered Chicken fat will offer better flavor
- 3 Tbl Cornstarch
- 2 Tbl HP Sauce
- 1 Tbl Potato Starch
- 1 Tbl Ketchup
- 1 Tbl Vinegar
- 1 tsp JAH Rotisserie Seasoning
- 1 tsp Vegetable Broth Powder
- 1/4 tsp Ground Bay Leaves - or 2-3 Bay leaves
Instructions
- Preheat the oven to 375 F. Clean and Prep the Chicken.
- 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 Gravy Sauce ingredients into a Sauce pot and mix well. Bring to a boil, mixing often until thickened. Adjust the consistency by adding more water if needed.
- Strip the chicken off the bone and place it on buttered bread. Ladle a small amount of the sauce over the chicken and place the other slice of buttered bread on top. Ladle more gravy on top.
Notes
Turn it into a Hot Chicken Sandwich Platter with Fries and some Hot Vegetables!