Poulet de rôtisserie (using a brine)

There are now some rôtisseries all over in Japan and they make the grilled chicken, but this time I’ve made mine.

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Audax of Audax Artifax was our November 2012 Daring Cooks’ challenge‘s host. Audax has brought us into the world of brining and roasting, where we brined meat and vegetables and roasted them afterwards for a delicious meal!

Go to see the site for many detailed recipes.
I’ve also made roasted veggies :
roasted oyaimo (soon)

I’ve used pieces. Whole chickens are not sold commonly here. Well, they exist, but I’d have to go and get one in a department store in city center. And well, that’s a lot for me.

The flavors are olive oil and honey.

One hour in a honey brine, one hour drying then grilling in the oven-toaster… I turned them by hand, regularly.

Et Voilà !

They are grilled and golden on all size, the meat is firm and juicy. Perfect.

Then veggies sides :

Steamed green peas with shiso.

Red skin yellow potatoes for a rustic mash.

Then a little salad.

7 thoughts on “Poulet de rôtisserie (using a brine)

  1. That chicken and the roasted and baked vegetables (in the other post) look fabulous and so moist and tender and the colour of the skin is stunning a marvellous job on this challenge. Cheers from Audax in Sydney Australia.

  2. Pingback: Gourmande November round up « GOURMANDE in OSAKA

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