Grilled chicken in a water bath
6 servings
190 minutes
Grilled chicken in a water bath is an original dish that combines the tenderness of roasted meat with the exquisite aroma of rosemary. The cooking method using a spit and water bath helps retain the juiciness of the chicken, making its meat soft and rich in spicy flavors. This dish draws inspiration from traditional roasting methods but adds a modern touch to ensure even cooking and rich aroma. Red pepper and salt give the chicken a slight spiciness, while fresh rosemary fills it with refined herbal notes. Perfect for festive dinners or cozy family lunches, it delights guests with its appetizing appearance and deep flavor.
1
Rub the gutted chicken with a mixture of salt and peppers and let it sit for a few minutes while the oven heats up. Preheat the grill in the oven without ventilation to 250 degrees.
- Salt: to taste
- Ground red pepper: to taste
- Red pepper flakes: to taste
- Chicken: 1 piece
2
Skewer the chicken and place it in the oven. On the lower shelf, place a tray and fill it with water to 70%-80%. Lay rosemary sprigs on the sides of the tray.
- Rosemary: 1 bunch
3
Keep the chicken in the oven for at least three hours (you can tell it's done by the characteristic color of the roasted chicken), occasionally replacing the rosemary sprigs with fresh ones.
- Rosemary: 1 bunch
