Rotisserie chicken

Rotisserie chicken

By
From
Cairo Kitchen
Serves
4
Photographer
Jonathan Gregson

Our rotisserie chicken spends 24 hours in our special brine, which makes it ultra juicy. Roasting over a low heat for an extended period of time also makes the chicken tender and full of flavour. If you do not have a rotisserie oven, the chicken can be roasted in the oven.

Ingredients

Quantity Ingredient
75g lemons, sliced
150g oranges, sliced
100g sugar
100g salt
1 teaspoon whole black peppercorns
3 garlic cloves, crushed
handful fresh rosemary sprigs
2 bay leaves
1 whole chicken

For the marinade

Quantity Ingredient
4 tablespoons olive oil
1 garlic clove, crushed
1 lemon, sliced
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
1 teaspoon black pepper

Method

  1. Prepare the brine by mixing together the lemon and orange slices, sugar, salt, black peppercorns, garlic, fresh rosemary and bay leaves with 3 litres water in a large pot.
  2. Immerse the whole chicken in the soaking liquid and cover and chill for 24 hours in the fridge.
  3. After 24 hours, remove the chicken from the brine and wash with water.
  4. Mix all the marinade ingredients together and rub in and on the chicken.
  5. Place the chicken in the rotisserie grill on a low heat for 2 to 2½ hours, depending on the grill, or roast in a conventional oven at 200°C for 1 to 1½ hours.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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