Ingredients:
Whole chicken
1/2 tbsp peppercorns
1/2 tbsp sea salt
1/2 tbsp smoked paprika
1/2 tbsp ground cumin
1/2 tbsp dried parsley
1/2 tbsp dried Thyme
1/2 tbsp garlic powder
For basing, combine 1/4 cup olive oil and 1 tbsp sugar
Extra 2 tbsp sea salt to exfoliate chicken
This seasoning is good for 1 chicken
Optional:
3 poblano peppers
2 onions
french baguette
Meyer lemons
Tarragon leaves
Raspberry chipotle sauce ingredients:
Can of pickled jalapeños (use 8 jalapeños and 1 cup pickled juice)
1 can chipotle sauce
1 carton of raspberries
1/2 cup coconut sugar or brown sugar
Piece of piloncillo or 14 cup molasses
1/2 tsp ground cumin
1 tbsp liquid smoke
1 tsp garlic powder
Easy creamy sauce ingredients:
2 tbsp of mustard
1 cup Mexican crema or sour cream
1/2 tbsp garlic herb seasoning
1/2 tbsp chicken bouillon
Petite potatoes ingredients:
3 tbsp truffle or regular butter
Chicken drippings
Adjust salt to taste
Instructions:
Grind black peppercorn and cumin seeds. Mix ground pepper, cumin, smoked paprika, garlic powder, and salt.
Trim the fat pieces from the chicken (save them for later use) Exfoliate the skin with sea salt and rinse off the salt. Place the chicken on a baking sheet with paper towels to dry completely.
Once dry, season the chicken with the spice mixture.
Decide if you want to cook the chicken whole or in pieces. If using a rotisserie oven, insert the rod and hook the chicken in the center. Turn the dial to 60 minutes fast. Roast until the internal temperature reads 165°F (it may take over an hour for a 7-pound chicken). Alternatively, if using an air fryer, brush the chicken with olive oil and sugar mixture, roast in an air fryer for 40 minutes, and brush again after 20 minutes.
Save the chicken droppings for cooking the potatoes.
Wash and clean petite potatoes. Boil them in a pot of water until soft.
Next, strain the boiled potatoes. Cook them with truffle butter and chicken droppings on medium heat until they are fully coated and hot.
Raspberry Chipotle Sauce:
Finely chop pickled jalapeños.
Place a saucepan on medium heat. Add pickled jalapeño juice, chipotle sauce, raspberries, chopped jalapeños, coconut sugar, ground cumin, liquid smoke, and garlic powder.
Add a small piece of piloncillo or molasses if you prefer a sweeter dipping sauce.
Cook until the raspberries fall apart.Blend the mixture until smooth and strain the sauce. Cook on low heat for another 5 minutes.
Tangy Cream Sauce:
Combine Mexican sour cream, your choice of mustard, garlic herb seasoning, and chicken bouillon. Mix until well combined.
Serve the rotisserie chicken with the prepared sauces and potatoes.
Enjoy your meal and experiment with different dipping sauces for added flavor! This recipe is designed to help you create a meal that’s both delicious and impressive, perfect for any occasion.
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