Swiss Chalet Style Chicken Dinner Platter. Seasoned Rotisserie Chicken with a small bowl of Dipping Sauce. Dip the Fries in the Sauce too!
Servings: 4 portions
Equipment
- Roasting Pan
- Mixing Bowl
- Sauce Pot
Ingredients
Chicken
- 4 Chicken Quarters
- As Needed JAH Rotisserie Seasoning - Or use a BBQ Rub
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.