Olivierâ€™s Chicken Roti with Bacon
- 1 of Olivierâ€™s Chicken Roti (deboned and tied)
Preheat the oven to 375Â°F
Season the Chicken Roti to your taste (suggested: season with salt, pepper, herbes de provence, etc...)
Heat 2 tablespoons of olive oil in a flameproof roasting pan. Brown all sides of the Roti over high heat.
Remove from heat.
Sprinkle generously with a little more olive oil, then roast the chicken in the oven for 45 minutes to 1 hour or until the internal temperature of the Roti reaches 160Â°F. Let it rest for 5-10 minutes before serving.
Season the Chicken Roti to your taste (suggested: season with salt, pepper, herbs de provence, etc...)
Heat 2 tablespoons of olive oil in a deep sautÃ© pan. Brown all sides over high heat.
Turn down the heat to low-medium heat, then add chicken broth just enough to level with the base of the roti (suggestion: to make your roti more colorful, at this point, you can also add tomatoes, mushrooms or chopped roots vegetables, etc...)
Cover the pan and let it slow braise for about 1 hour or until the internal temperature of the roti reaches 160Â° F
*Poaching and Searing: (It is our favorite method to reserve all the favor in the meat and you also gain the juice when finished)
Ask Olivierâ€™s staff to vacuum seal the Chicken Roti (seasoned with salt, pepper and Herbs de Provence) for you.
In a deep pot, heat up water to a boil.
When boiling, turn the pot down to medium-low. Put the vacuum-sealed Roti into the pot and let it cook for 1 - 1 1/2 hours (this vacuum seal bag is safe in hot water)
Remove the Roti from the pot of water.
Heat 2 tablespoons of olive oil in a pan. Brown all side of the Roti over high heat.
Let it rest 5 minutes before serving.