Rotisserie Seasoned Baked Chicken with St Hubert Style Sauce on Top. Served with a side of French Fries or Mashed Potatoes
Servings: 4 servings
Equipment
- 1 Roasting Pan
- 1 Mixing Bowl
- 1 Sauce Pot
Ingredients
- 4 Chicken Quarters - legs & thighs attached
- As Needed JAH Rotisserie Seasoning
- 1/4 C Chicken Fat - or other form of fat
Gravy Sauce
- 3 C Water
- 3 blocks Maggi Chicken Block - or 6 tsp Chicken Broth Powder
- 1/4 C Tomato Juice - or V8 Juice
- 3 Tbl Cornstarch
- 1 Tbl Potato Starch - if you want a Thicker Gravy Sauce
- 2 Tbl HP Sauce
- 1 Tbl Ketchup
- 1 Tbl Vinegar
- 1 tsp Rotisserie Seasoning & 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. 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 Gravy 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 Gravy Sauce ingredients. Bring to a boil, mixing often until thickened. Adjust the seasoning if needed. Remove from the heat and serve over chicken.
Notes
You can also serve St Hubert Style Chicken & Sauce a bunch of different ways. Check out the post for different ways to serve.