Is This The Best ROTISSERIE CHICKEN In The World ?
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- čas přidán 10. 11. 2023
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Rotisserie chicken is a popular prepared food item that consists of a whole chicken that has been cooked using a rotisserie, a type of rotating spit or grill. The chicken is typically skewered and rotated slowly over an open flame or heated coils, allowing it to cook evenly and develop a crispy, flavorful skin while remaining juicy and tender on the inside.
Rotisserie chicken is often seasoned with a variety of herbs, spices, and marinades to enhance its flavor. It is commonly sold in grocery stores, supermarkets, and at food stands or restaurants. It is a convenient and popular option for those looking for a quick and tasty meal, as it can be enjoyed on its own or used as an ingredient in various recipes, such as salads, sandwiches, soups, and more. It's a versatile and time-saving choice for busy individuals and families.
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Salut,
Alex - Zábava
Next up, Alex builds his own rotisserie oven...
Foreshadowing
And some prototypes before that😊
I hope it won't end like his pasta cutter.
Obviously
Part 3: Build the oven
Part 4: Improve all he messed up in part 3... ;-)
In Portugal rotisserie chicken is also a big part of our culture, made a bit differently from the French way though. The bird is butterflied, roasted, covered in piri-piri sauce and served with fries and tomato salad. I would love for Alex to try it from the source where it is most popular in a city called Guia in the south of Portugal.
In Montreal our Little Portugal has the best charcoal rotisserie, I can't imagine what it's like at the origin
facts facts. Greek chicken and Brazilian is also pretty good in MTL. Wish we had Mexican chicken tho.@@Drakonak
Cheeky Nandos
in france we have a large portugease community so i know what you are talking about. in paris there is a lot of portugese rotisserie
butterflied, roasted, chicken is one of my go tos. Seems its closer to yours than the French one xD
Your channel should come with a warning label. DO NOT WATCH ON AN EMPTY STOMACH!
That last bite of the sourdough bread, roasted garlic, juicy chicken strips, crispy chicken skin and gravy looked heavenly! 🤤 I truly believe that the very first bite and the very last bite of a delicious meal is the best, best part! Nothing is more satisfying! 😍
Between your comment and the video now I'm really hungry. I've got a chicken in the fridge too. BRB
It's useless, i Just had dinner and i am hungry again
can confirm this was devastating to watch after a light lunch lol
I actually only watch directly after eating or while eating 🤣
Does not apply to beans on toast, that shit gets worse with every bite
But the probable secret is the stock that the chicken is poached in, it probably has all the salt and possible flavorings (spices and butter) which permeates the chicken inside and out because it is submerged in the stock to poach.
Only chicken stock and vegetables. Try it for Xmas. 30 minutes poached and reduces time in the oven.
I did wonder about the poaching liquid myself. This could possibly function both as a flavoured brine and gentle initial poaching which assists to lock in moisture.
The description of the rotisserie cooking process was interesting also. The repetitive cycle of reasonably aggressive heat and allowing to cool. This opposed to constant heat which can tend drive moisture from the meat.
There are no spices in the stock. It’s pure bone stock with a few basic aromatics. The chef does this to preserve the integrity of the natural flavour of the chickens they so carefully grow.
Maybe the stock is recycled over and over again and gets more and more chicken flavor, the longer it’s being used!
Didn’t look like it.
When I was a kid back in Brazil, roasted chicken was a tradicional Sunday lunch option too. We also had rotisserie chicken, but it was usually sold at bakeries, only on Sunday mornings. We called it "bakery chicken". The most curious details is that they would usually have a steel rotisserie oven for that, and since they only fired it on Sundays, it didn't have a specific place for it, so they would put them on the sidewalk, which would attract clients. Since it would also attract street dogs, we called those rotisserie ovens "dog's television". This is so permeated in Brazilian culture that a music band called Pato Fu even launched an album called "Televisão de Cachorro" (dog's television in Portuguese), with a song with the same name.
hehe, i have a good laugh from this dog television thing, thanks you for sharing
In France too you can find the rotisserie ovens often put on the sidewalk for the same reason, make prospective clients salivate and buy them.
Cool !
Tv de cachorro sempre será o melhor nome kkk
Hehe, “dog’s television” 🤭 My family calls the window that our cat sits in front of to watch the birds “the cat’s TV.” Same idea!
Two things I would have liked to learn more about: The stock in which the bird is poached and gravy with which it is served.
1) simple stock, made of chicken bones and fat coming from the rôtissoire. You can add veggies at your convenience (leaks, carrots, onions, whatever).
2) the gravy is simply the juices from the chicken sometimes mixed with some water
how are the juices collected? @@lolilollolilol7773
One thing to add, from being passionate about the chicken I eat, I determined that the diet of the chicken when they were in the farm also contributes to the 'flavourness' of the chicken.
I wonder if the poaching would work for home oven roasted chicken, I've seen that done.
I want to know if Alex was allowed to taste the stock. It seems to me that the stock is where the "secret sauce" is.
You know a bite is good when Alex switches to French! I love watching while I eat lunch because it makes my food taste better
and he swear good!
What sets you and your channel apart from other is the full on joy and enthusiasm you bring to learning from the pros and then sharing that with your viewers!
Alex, you are surprised there is no seasoning, but I'm surprised it was poached!
Poaching in stock - secret ingredient - as Chef didn't mention a single outstanding flavour or herb & spice in the stock. Id be surprised if the stock wasn't well salted and full of flavours!
Ive already eaten there and its not. The stock is "just" chicken stock. But its not random chicken. Like explained, its a top notch chicken race and matured as well. The flavor is just chicken but intense. Its a little bit the same comparison beetween a random burger and a plain one, but made with A5 wagyu dryed aged beef. Not even saying that the broth is obviously done with the carcasse of the others roasted chicken. And its used, again and again, becoming stronger in flavor each time you top it up with new carcasse juice.
Came here to say this. The stock is the secret. I know what I'm trying this week.
@@philipgwyn8091 no the secret is the chicken he uses.
@@homasas4837 It's both. A perpetual stock of a top notch chicken.
MSG can probably substitute this secret without adding extra flavors, just sayin :)
When you spoke French to the chef you look like a different person. Your facial expressions changed quite a bit and gave you a different energy 💜
It's always interesting to see how speaking different languages effects people's mannerisms and to an extend their personality. I only really speak English but my partner speaks French, English and Polish and it is so strange and amazing to see how differently she seems based on the language!
Ha, yes, I grew up in Germany and am a US citizen now. My American friends are almost shocked when I speak my native tongue to my German wife.
Alex! OMG! Yessss! My children and I visited Paris last summer and ate here. You actually just sat in the seat where my daughter was seated!
I’m from New York, we have outstanding food here! But, this chicken, the entire meal actually, was the best meal of our lives! I cried because I’d never had anything that delicious before the heritage chicken. This was a beautiful episode! Thank you!
Also, I’m going to try the poaching method before I rotisserie next time!
Alex, I am a Greek living alone in Finland, and I want to thank you so much for this video. You inspired me to try it out, and it really brought back so many joyful, cosy memories from Sunday meals with my parents.
I appreciate the effort you put in your channel very much, please never stop doing what you love!
There's nothing more complicated than cooking a rather simple dish, but with fewer ingredients, to a PERFECTION!
Omg. I love when people put so much effort to master a deceivingly simple task like cooking rottisserie chicken, cooking pasta, preparing a Crème Brûlée, making artisan shoes or gloves, etc and take it to the absolute best. Achieving that kind of mastery and craftsmanship in anything is the apex of professional achievement any human could expect to acquire.
This channel gave us examples of this many times. Thank you Alex.
Did anyone else see the screw that was in the chicken wing at 9:00 😅 Probably left from the rotisserie skewers.
I think that's a metallic tag, since these are specially bred chickens
@@tarrakisI think so. But kind of dangerous if it gets into your mouth inadvertently.
@@tarrakisahh good point! Didn't realize speciality chicken had metal tags.
to prove the breed of the chicken, it's a Label, probably, each chicken have an ID paper too...
I love how French cuisine works to draw out the true essence of the ingredient. Nothing is over seasoned or spiced, just very high quality food cooked perfectly.
Please never stop Alex, the joy and entusiasm is so good! You can tell that you really really love food! This always inspire me every time I'm down or don't feel like cooking!👌
Love your channel Alex! The cinematography and content are out of this world! Youre one of a kind!😊😊😊😊❤❤❤❤
Cher Alex, vous ne pouvez pas me faire autant plaisir que de parler de cet endroit magique pour ceux qui aiment la volaille et surtout la belle volaille. Je fréquente cet endroit depuis son ouverture en 2012 et j'ai une petite pensée pour Thierry Lébé qui a longtemps oeuvré dans cette institution. L'accueil y a été toujours remarquable autant que les plats. Un convive végétarien il y a quelques années, ils se mirent en quatre pour faire une magnifique et succulente poêlé de légumes. Toutes les personnes que j'ai convié ou à qui j'ai recommandé cet endroit ont été unanimes - et ce n'est pas fréquent à Paris. Je comprends que vous soyez tombé sous le charme de cette excellence à la française, discrète mais redoutablement délicieuse dans une simplicité déconcertante.
Moi aussi je suis dans la quête du poulet parfait (à mon goût). J'apprécie votre nouvelle quête. Bon courage et au plaisir de regarder vos prochaines vidéos.
Bonne dégustation,
this is the type of comfort food that everyone deserves and needs. It's more than appreciated that you're sharing this. Merci.
The age of the bird is a huge factor. An older bird has so much more flavor, and instead of mushy over-tenderness, the muscles have actual definition and some "chew". The tougher skin will also hold up better through the poach + roast.
I love making red braised chicken with stewing hens and lament that chicken a little older than broilers are not readily available on the market.
Try around for a farmer, you never know how close good chicken might be
Alex, thank you or this series. I am really looking forward for you version of rotisserie chicken. I hope that I will be able to do it at home too one day. :)
As always mate your videos are a perfect blend of action, art and education 👌
I'd LOVE your take on perfecting Peking Duck Buns. Your thoroughness and tenacity for perfection are captivating!
Your use of the Ravel quartet is *MASTERFUL!* Merci, Alex!
I love how passionate this guy is about everything
Growing up in the 60's my mom made a simple oven roasted chicken, butter and salt in a cast iron pan. She could get the skin so crisp. But for a treat, Dad would go to Zorn's in Bethpage NY for their Rotisserie Poultry. The best. I would swear that back then they were using the same ovens as LE COQ ET FILS.
Looking forward to a continuation of this series.
Interesting insights. Thank you, Alex!
Had this chicken last Christmas … truly incredible
When I lived in France I loved getting the rotisserie chicken from the markets.
My favorite sandwich is roast chicken, stuffing, bread sauce and proper chicken gravy served hot. Amazing!!
this is my comfort content Alex, I love every masterpiece you've produced!
I love the parts of you riding around Paris, especially the parts I recognize/have been to. Makes me want to go back...and eat some rotisserie chicken.
Thanks for solving the mystery,also thank for putting sponsor part of the video at last. You Alex are a great guy and we luv u
Damn, i forgot how much I love properly cooked chicken. Poaching and then rotisserie is such a smart way to cook it. I am 100% going to try it.
great video, I love rotisserie chicken and do it often but am going to try this recipe.
You are the channel from whom I expect the most vividly every episode in the whole world.
A place to go next time in Paris and a receipt to try . Thanks ❤
At 9:00 it's Terminator Chicken
There's some of the rotisserie hardware stuck in the wing.
Alex, good you didn't break a tooth!
Looks delicious 😋
Hi, the metal piece you see on the wing is not from the machine, it's called une bague, it's a piece of metal place on a chicken for tracability. It contains info like date of birth, place of raise, lineage, etc... Just like the metal plates us soldiers have. That way each chicken can be track down.
@@bombojack5893 I am very surprised that they left it though. Because you can indeed easily break a tooth on it if you aren't careful.
@@lolilollolilol7773it is kept there for its purpose, which is to tell the customer the origin of the chicken. Same as the label on a bottle of wine
Yep, where I live (Brazil) we also have the rotisserie chicken culture. It's absolutely amazing. We use a few spices with oil though.
Here in Venezuela it’s oil with a ton of garlic thrown on at the end.
Rotisserie chicken is everywhere in México as well. I truly believe that Costco achieved it's domination from it's $4.99 (usd) rotisserie chickens - I call them 'Costco Crack Chicken', because they're so addictive! There is something about a rotisserie chicken that can't be duplicated with any other cooking method, not even asado although that is a great option as well. Better yet, is the chain in México (El Pechugón) that cooks small potatoes at the bottom of the rotisserie where all the drippings go (everything is very hot, no health problems)! Thanks for the video!
American/Mexican Rotisserie is nothing like this other than the rotisserie itself. It's a brined and Sugar spiced bird fully cooked on the roaster. There's usually a tenderizer in the brine which makes it fall apart and the skin gummy. The Sugary rub is doing all the work in US Rotisserie chicken.
@@mzaiteAnd I was talking about the cooking method - not this one restaurants preparation.
The one in the video is about $150 lol
The poaching is a new idea that i will have to try, this maybe out of the blue but i wonder how it would be if poached in a master stock and the cooked. You are right about the memories, watching the video brought back memories from 25 years ago of my grandmother making rotisserie chicken, the time effort and yes love she put into it. Thank you for the memories and ideas, take care. God bless one and all.
Superbe vidéo comme toujours Alex, merci ! 🙏
There's a place nearby that's been doing organic-fed rotisserie chicken and they are SO GOOD. I'm sure it's not a patch on that crazy French heirloom, but otherwise it's just like you describe... crunchy and juicy and a little bit sticky. After I gnaw everything obvious off the carcass, it still makes a really nice broth.
You left me with my mouth watering. I'm booking a ticket now.
We went here yesterday and it was delicious!!! Definitely going back.
Im in Australia and can say yes to the joy of a well cooked rotisserie chicken.
Home cooked in the oven has always been a struggle to get it as good as or better than places offering cooked rotisserie magic 😍
And how you described this one ... I may not be able to get one as good but the emotion evoked by well cooked chicken will have to do (until i find better).
im trying this over the weekend!!!
honestly super excited for Alex attempt to make this himself, that juicy chicken plus the sauce on the side...craving a good roast chicken now.
Amazing once again, Alex! I've been eating vegetarian for several years now, but a good, crispy, fatty, juicy roasted chicken is still something I miss every now and again...
I love these fundamental (you could call it simple) deep dives. It really shows that cooking is both simple and really difficult.
Getting 80% there is easy, but achieving the >99.5% is almost impossible. Keep it comming!!!
Here in Brazil, rotisserie chicken is a thing too. We use to eat it with potato salad. It's the Sunday dish
Rotisserie chicken being something super French actually really surprised me! My mom grew up in the GDR and rotisserie chicken (they called it Broiler) was a staple there, as well. So I always assumed this was something Eastern German, because in Western Germany, this wasn't really a thing, at least not as much as in the GDR by far. =D
It's so fun to discover cultural similarities - we didn't have it as a Sunday meal, but we had it at least every other week.
I grew up in west Germany, pork or beef was a more common Sunday dinner. We were no strangers to rotisserie chicken though, I have many fond memories of eating at a chain restaurant called Weinerwald where the rotisserie chicken was a staple of the menu. I had relatives living in the DDR as we called it, or GDR. It amazed me how different the foods were. It was like a completely different culture.
@@jamesstein5087 Wir haben natürlich auch DDR gesagt :D
Jägerschnitzel ist auch so ein Kandidat, komplett anderes Gericht, beides wahnsinnig lecker!
I love your channel Alex and your passion for learning.
I've been cooking turkeys on my Weber gas Grill rotisserie for years, there is no better way. I am amazed a when I check the pan under Turkey and see how little drippings there are, it all stays in the bird. Be cool to try the poach but that is a lot of turkey broth.
Here in Canada, we have a Quebecois chain called St Hubert. When I was a kid I remember going with my parents to their iconic yellow-roofed building for rotisserie chicken. We moved away from that town and grew up without my chicken. I have such fond memories of coming down the hill we lived on and seeing that yellow roof in the distance.
I went back now that I am older only to find the memory was fonder than reality. Ever since I have wanted to learn to roast a chicken and fill that memory. I hope I can do it justice one day. These videos might be the inspiration I need to just do it.
Belgian here. We had rotisserie chicken every Wednesday growing up. Since school only goes till noon here on Wednesday. So we'd pick up a chicken on the way home and toss some fries in the fryer and that was weekly lunch.
When I was growing up '50s into the '60s here in the US, we had a rotisserie. With the glass door in front, it was so much fun to just sit and watch that bird go round and round, seeing how the bird changed while it cooked. Thanks for the memory, Alex et Fils.
I've been there when it was still called Le Coq Rico. I had the Bresse chicken. I agree with you, it was amazing.
Traveling the canals of France in a canal boat, it is always a treat to find a chicken roaster in the village. and the potatoes....
Can't wait For you to build your own rotisserie oven Alex!🎉🎉🎉🎉🎉
Yessir, a fine evening bout to begin!! 😊
I used to live in that area (Montmartre). Great vid!
Je suis dans une grande école de gastronomie française (FERRANDI) et sur le sujet des poulet rôtis une grande parti concerne l'évissération et le bridage de la volaille et surtout la sauce qui accompagne ce met délicat, je pense que ça serait intéressant d'aborder aussi cette parti là du poulet rôti pour compléter la série une fois que tu auras bien entendu perfectionner la cuisson ❤🍗
This also in the USA.
CostCo has a 5.00 Rotisserie chicken that will feed you for a couple days with carved meat, picked meat, and then soup from the carcass. In my family it was the cuts standing at the counter with lettuce and vegtables from the garden, then mexican style chiken soup with the picked meat and the carcass.
I've never heard of poaching before roasting ...but makes delicious sense.
My local market does a steady business making rotisserie chicken next to Deli Dept.
I cannot believe I actually forgot about you, my dear Alex!! It's been 2 years since I've seen your beautiful expressions over delectable offerings!! In Australia we have charcoal chicken places everywhere and when you find a good one, it's pretty good, although too much seasoning and salt is used. But like you I pull every scrap of chicken off the carcass, as thats the tastiest!! People think I'm weird for doing it...they just don't understand chickenomics!! It's absolutely abhorrent how most chickens are kept to live their short lives, yet the ones who are allowed to live free and roam and grow, you taste the happiness they've experienced and you in turn partake of that happiness!! The funny thing is I can pick up an old bird (or boiler chicken) for a couple of dollars compared to a "roasting" bird, yet the flavour from the older one far outways the younger, pumped full of water birds! I am so happy to have rekindled my passion for food through you. Take care and stay well. Peace and Love from Australia
Paris looks sunny and warm in November. And shorts? Wow.
I wasn't planning on going anywhere today, but we went out to get some rotisserie chicken. 🤤
It just looks amazing... so cripsy and juicy, and the color!
Usually I do Colombo spice mix and loads of salt. But the poaching seems like a great idea to get a juicy result.
This is the first time I've heard of poaching the whole chicken first in chicken stock, then roasting it. This is a different take on the reverse-sear for chicken! You have created a monster! I know it won't be like this, but now I want to try this. I'll poach a whole grocery store chicken in stock for 20 minutes, then roast it in a hot oven. I can't wait!
Alex, thanks for sharing and thanks to LE COQ ET FILS, that chicken looked next level delicious! I'm now craving roast chicken! 🙂🙂😋😋
I can still remember having the roti chicken from some shops near Sacre Coeur.. can’t imagine anything better than that until Alex comes along
When my parentes got engaged in 1966 my grandmother bought them a rotissery chicken. It was The most chic thing to eat back then. There was just 1 place to get it in Finland.
I am watching this eating my chicken.... thoroughly enjoyable. Incroyable!
French. Portuguese, Greek, Brazilian, Mexican roast chickens are some of my favorites.
Im definitely gonna make this one day
Hi Alex! You need to try Peruvian rotisserie chicken, it is something out of this world.
Same here in England, Sundays and Roast chicken is a childhood memory for us all.
Looking forward to seeing how you replicate that super yummy chicken
When trying the chicken Alex looks like Anton Ego from Ratattoile ))))
Thanks for expanding the importance of roasted chicken to me! I did not knew it is important, I thought coc de vine is the symbolic one!
I'm doing cornish game hens for thanksgiving, and this is giving me ideas to poach and rotisserie them. I have the rotisserie, I suppose you'd just poach them for a shorter time due to their small size.
Oh my, I just my finished my cafe au lait et je suis en train de regarde a la meme fois and you're making me hungry for rotisserie chicken. Mean! 😅 love your videos, you always make me think of my parents and moms great cooking. Now if you could make some pied noir dishes I would be in 7th heaven. 😊 From une petite pied grise aux Etats Unis 😅
I'd love to try that chicken. Also i agree on the carcass being the best piece. Whenever we make roast duck and i carve it up, i'm already full from snacking on the carcass before the real meal starts lol.
I love your videos.
Salut Alex. Je pense que son bouillon est parfumé au thym et à l'estragon, à minima, en plus d'être hyper concentré. C'est au pochage que se joue toute sa recette, quelle merveille. Genève - Paris en TGV, nous ne sommes qu'à trois petites heures de ce bonheur éphémère. J'y fonce ! Merci pour cette madeleine et toutes les vidéos que tu nous offres depuis le début de ton aventure sur youtube. Ciao !
I never thought of France having pre-made rotisserie chicken. I thought I was just a thing at American markets for families who either didn’t have the time, or want o fuss with roasting a chicken at home.
Wonderful episode.
one of the most international dishes IMHO, it also means a lot for me
This video made me sooooooooo hungry!!!!!!!😂
The poaching method reminds me a lot of how chicken is prepared in a lot Chinese restaurants. But that chicken, bread, sauce reminds me also of a hot chicken sandwich. I’ll try the poach than roast as I just got a rotisserie
Haven't made it to the end of the comments looking for someone saying this, but you should try peruvian rotisserie chicken "Pollo a la Brasa", in Peru. It does use seasonings, but it is THAT good.
I love that they leave the metal tag in the bird, I've always wanted to keep chickens for eating, everyone has eggs but chicken 😋 Awesome video, im definitely trying the poaching method 👍
I was trying to figure out what that was lol
I am very surprised that they did though. Normally, it's supposed to be removed before roasting I think.
This is France and that's a big tag, I doubt you could ignore it if it was in your mouth 😂
My local grocery has rotisserie chicken and they are delicious. My favorite is the wing.
Alex should try a chicken cooked poached like we just saw but finished over a bed of wood coal rotisserie style. there is no trick to a good bird just the best use of the ingredients. As a chef I once worked for said and i re-heard online a million time: a good chef knows how to season his ingredients, a great chef knows hows to perfect each ingredient before seasoning.
Everything is in the stock &bones 🎉🎉🎉🎉!!!Its the BEST bite and it is only January 😊
Alors, Alex!! It’s Sunday, I just wrapped up my best roast chicken. It was delicious, but I can’t help thinking about these videos. When are you going to show us how it’s really done? Ci-mer!
-A fellow home cook!
My mom used to buy older, more mature chickens from farmers markets. They are more expensive than the supermarket chicken and definitely more chewy because of the muscles, but the flavor is always AMAZING! Just boiled chicken in a Pho soup, nothing fancy. She cooks it until it is just tender enough, but the juices inside is heavenly.
People tend to think that chicken is bland and other meats like beef has more flavor than chicken. That's not true. It's just the supermarket chicken are bland.
Rotisserie is a big thing in Quebec too. A few chain restaurants, and a feature at higher end restaurants too. I never looked into it, but not surprised to hear it is a part of french culture likely imported.
like i said on last video boiled chicken then finishing it off in the oven and after that at least 30 minutes of rest time at the right temperature is how you achieve the perfect chicken.
i used stock before but i didn't notice any difference from regular water. maybe resting you chicken overnight in stock would make a huge difference i might try that.