Olivier’s Chicken Roti with Bacon
- 1 of Olivier’s Chicken Roti (deboned and tied)
Preheat the oven to 375°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 160°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 sauté 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 160° 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 Olivier’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.