Rotisserie Chicken Recipe | olivemagazine

Ingredients

• 1.1kg Vendée chicken or 1.4kg Landes chicken
• 200g fine salt
• 2 tbsp chicken fat
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ¼ tsp ground black pepper
• 1 tbsp olive oil
• 1 onion finely diced
• 1 carrot finely diced
• 1kg chicken wings and carcass bones
• 1 bouquet garni
• 2 or 3 black peppercorns
• 100g carrots chopped
• 100g celeriac chopped
• 1 onion quartered
• 1 shallot sliced
• ½ tbsp chicken fat (from the stock)
• 1 garlic clove
• 1 thyme sprig
• 1 bay leaf
• ½ tsp white peppercorns
• 50ml white wine