Rotisserie chicken is having a moment, and so rotisserie chicken restaurant Toum in Mayfair has released its incredible recipe for everyone to be able to make this dish at home.
Toum is a chic restaurant that blends French cooking techniques with the flavour and spice of Lebanon’s Mediterranean ingredients. Of course, they have incredible Lebanese classics such as house pickles, flatbreads, steamed aubergines and hummus, and this stylish spot does not miss on the cocktails either.
Serves: 3-4
Ingredients:
1.5kg chicken
Brine:
4 litres of water
400g salt
3 or 4 lemons, halved
1 whole head of garlic, sliced through the equator
½ bunch of flat leaf parsley
½ bunch of rosemary
½ bunch of thyme
4 bay leaves
1 tablespoon of black peppercorns
1 tablespoon of honey
Toum sauce:
1 cup peeled garlic cloves (4 medium heads)
2-3 ice cubes
3-4 cups of neutral oil (canola, vegetable or grapeseed oil)
½ cup lemon juice
1 ½ teaspoons of kosher or sea salt
Sides:
Root vegetables
Method:
- Make the Toum sauce four to six hours in advance. Add the peeled garlic, salt, 2-3 ice cubes to a food processor until the garlic is very finely minced, scraping down the sides as needed. When the garlic is minced, start emulsifying: keep the processor running and very slowly drizzle in a tablespoon of oil. Follow with a small splash of lemon juice. Alternate between the oil and the lemon juice in small increments, always letting the processor run to maintain the emulsion. This process may take 10-15 minutes. The sauce will be thick, fluffy and bright white, and should resemble a light mayonnaise or whipped dip. Transfer to a sealed container for at least 4 to 6 hours to allow the flavours to mellow.
- For the chicken, add all the brine ingredients into a large saucepan and bring to a boil. Once boiling, remove from the heat and let it cool down. Once cooled, put in the fridge for a few hours before adding the chicken for 8-12 hours.
- Remove the chicken from the brine and pat the chicken dry. Leave to air dry in the fridge for at least 24 hours.
- Before roasting your chicken, take it out of the fridge and leave it on the side to get to room temperature.
- Combine all your favourite root vegetables (washed and cut) in a roasting pan, season with salt and a drizzle of olive oil.
- Pre-heat your oven to 245°C. Brush the chicken all over with clarified butter or vegetable oil, then slightly season with salt all over. Create space in the centre of the root vegetables, and place the chicken in the middle.
- Roast the chicken at 245°C for 20 – 25 minutes. Then, lower the oven temperature down to 200°C for another 30 – 45 minutes. Use a temperature probe on the thickest parts of the chicken and take out when the inside of the chicken is 71°C and the juices run clear when pierced at the leg joint.
- Once fully cooked, transfer the chicken to a carving board and allow to rest for 20 – 30 minutes. This helps the juices redistribute and ensures a moist, flavourful chicken.
- Take the toum sauce out of the fridge.
- Serve the chicken and root vegetables with the toum sauce, and enjoy!
Rotisserie chicken tips
- 1.5kg chickens are perfect for their balance of tenderness and flavour
- A rotisserie chicken dish is all about the brine! Do a 10% salt to water weight ratio, and add in a mixture of herbs and lemons to infuse the chicken with maximum flavour and lock in moisture, and leave the chicken in the brine for 8 – 12 hours max.
- Once the chicken has been removed from the brine, pat it dry and leave it in the fridge to air dry for at least 24 hours. This will help develop a beautifully crisp, golden skin and enhance the flavour
- Get your chicken to 71ºC before taking it out of the oven
- Leave your chicken to rest once it’s cooked! This will help make the meat even more juicy and tender
Toum sauce tips
- Toum is a traditional Lebanese garlic sauce (or more like a dip) known for its bold flavour and fluffy, airy texture. It pairs especially well with rotisserie chicken, which is a classic Lebanese street food staple. This potent, creamy condiment is made through a slow and steady emulsion of garlic and oil. No dairy, no eggs – just pure garlic magic.
- Emulsification is key: pour the oil slowly. A steady, thin stream is essential to prevent the sauce from breaking
- If the sauce breaks (looks runny or separated), you can try fixing it by starting a new emulsion with a fresh garlic clove and slowing blending in the broken mixture
- Toum lasts up to a month in the fridge in an airtight container, and is incredibly versatile! IT goes well with French fries or any potatoes, chicken and vegetables