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Roast chicken — cropped photograph of the dish

Peru

Roasted chicken

Roasted chicken

Roasted chicken

Peruvian rotisserie chicken, brined then marinated in beer, spices, and herbs before being spit-roasted.

Peruvian rotisserie chicken, brined then marinated in beer, spices, and herbs before being spit-roasted.

Peruvian rotisserie chicken, brined then marinated in beer, spices, and herbs before being spit-roasted.

Préparation
15 min + 18 h soaking + 5 h refrigeration
Cuisson
1 hr + 15 min resting time
Difficulté
Intermediate

Ingrédients

Les quantités s’adaptent automatiquement.

4 convives
  • 150 gsalt
  • 1,8 kgchicken
  • 50 clwater for the brine
  • 2 tbspblack pepper
  • 3 tbsporegano
  • 3 tbspground cumin
  • 3 tbspdark beer
  • 1 tspmustard
  • 5 tbspwhite wine vinegar
  • 1 tspchopped rosemary
  • as neededfrench fries, to serve
  • 25 clchicken seasoning

Préparation

  1. Dissolve the salt in 50 cl of water and soak the chicken in it for 18 hours.
  2. Mix all the marinade ingredients together.
  3. Drain the chicken, coat it with the marinade, and leave in the refrigerator for 5 hours.
  4. Preheat the oven to 180 °C in rotisserie mode.
  5. Drain the chicken, place it on the spit, tie the legs, and cook for 1 hour until golden brown.
  6. Let rest for 15 minutes, carve, and serve with fries, condiment, and a sauce of your choice.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.