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Rotisserie Island Chicken

Source of Recipe

Chef George Mavrothalassitis


List of Ingredients

CHICKEN
1 piece Island chicken, fresh, roaster, whole
1/2 cup Huli-Huli sauce, *see Note
1 Tbsp Hawaiian salt Pepper, to taste

GARNISH
2 pieces Island corn (remove corn from cob)
1/2 cup Milk
1 tsp. Garlic, chopped
1 Tbsp Butter

SAUCE
1 tsp. Shallot, minced
1 tsp. Black pepper, cracked
1 tsp. Garlic, chopped
1 tsp. Ginger, chopped
1 cup Plum wine
1/2 cup Huli-Huli sauce
1/2 cup Demi-glace
1 tsp. Sesame oil
1 piece Island chili finger



Recipe

Brush the chicken with Huli-Huli sauce, season with Hawaiian salt and pepper, hang in the oven and roast at 375 degrees. Brush with Huli-Huli sauce while baking. Sauté the garlic in butter, add the corn and sauté until translucent, cover with the milk, simmer for 10 minutes. Save half of the corn and blend the other half until smooth consistency. Mix with the whole corn and finish with butter, season to taste.

Sauté the shallot, garlic, ginger and black pepper. Add the plum wine and reduce to dry. Add the demi-glace, Huli-Huli sauce and chili. Finish with the sesame oil, strain.

Remove the breasts and legs of the chicken from the bone. Present on two individual plates, breast and leg on top of the cream corn and surrounded with the sauce.


Notes:
Huli Huli Sauce: This Hawaiian condiment is made with soy sauce, brown sugar, ginger juice, and other ingredients. It's used to flavor meats.