I worked at a Swiss Chalet years ago. Unless they changed their recipe recently, the way they make their rotisseries chicen is:
1) Put about a teaspoon of salt in the cavity. 2) Liberally brush schmaltz all over the outisde of the chicken and let it sit in the fridge for a few hours. 3) Apply heat, starting the chicken on the bottom spit and moving it up through intervening spits to the top at specified time intervals, until golden and delicious.
I find this no stranger than the Yule Log. In fact, it makes more sense to me.
ReplyDeleteI'd much rather have USA or F/X or any number of other channels currently unavailable in Canada. Although Swiss Chalet IS yummy...
ReplyDeleteIt's already live, and like the Yule log it's oddly hypnotic. And prompts salivating. It is however, not finger licking good.
ReplyDeleteThis is old news from February--the channel has been launched for a while now. I don't know if it's still on though...
ReplyDeleteI worked at a Swiss Chalet years ago. Unless they changed their recipe recently, the way they make their rotisseries chicen is:
ReplyDelete1) Put about a teaspoon of salt in the cavity.
2) Liberally brush schmaltz all over the outisde of the chicken and let it sit in the fridge for a few hours.
3) Apply heat, starting the chicken on the bottom spit and moving it up through intervening spits to the top at specified time intervals, until golden and delicious.