Swiss Chalet Recipe For Chicken

BEA'S SWISS CHALET STYLE ROTISSERIE CHICKEN MARINADE

Bea's Swiss Chalet Style Rotisserie Chicken Marinade image

I have been playing with this spice combination for a while now and I think I have it as close as I'm going to get it to the famous Canadian ''Swiss Chalet'' rotisserie chicken. I hope you all enjoy it :) I serve this with my Recipe #415025 Where I have listed instant tomato soup mix, I use the lipton tomato cup-a-soup mix, I tried entering this in the ingredients and it would not accept it that way. If you cannot find this you can use same amount ketchup as a substitute. This recipe is enough to marinade two 2.5 lbs chickens or one 5 lb chicken.

Provided by queenbeatrice

Categories Whole Chicken

Time 2h10m

Yield 1 whole 5 lb chicken, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons onion salt
1 tablespoon flour
2 teaspoons garlic powder
2 teaspoons brown sugar
2 teaspoons instant tomato soup mix
1 teaspoon thyme
1/2 teaspoon ginger
1/2 teaspoon savory
1/2 teaspoon paprika
1/2 teaspoon dry mustard
1/2 teaspoon allspice
2 cups water
4 tablespoons vegetable oil

Steps:

Mix all ingredients together in plastic bag. Poke holes into a whole chicken. Place chicken in bag and let marinade at least 6 hours or overnight.
Cook chicken in rotisserie oven at 350 degrees for 2 to 2 1/2 hours . Or cook with your prefered method.

COPYCAT SWISS CHALET SAUCE | THM: FP

Copycat Swiss Chalet Sauce | THM: FP image

This copycat Swiss Chalet sauce recipe will bring the restaurant home! It's a low-carb, gluten-free, THM FP substitute for the best chicken dipping sauce!

Provided by Jacinda

Time 20m

Number Of Ingredients 15

Ingredients

2 cups chicken broth
1 Tbsp white vinegar
1 Tbsp tomato paste
1/2 tsp mineral salt
1/2 tsp xylitol
1 tsp Frank's red hot sauce
1 tsp paprika
1/4 tsp ground black pepper
1/4 tsp onion powder
1/4 tsp ground ginger
1/4 tsp basil
1/4 tsp oregano
1/8 tsp cinnamon
1/8 tsp ground cloves
1/2 tsp xantham gum

Steps:

Whisk all ingredients together in a saucepan, except for the xanthan gum. Bring to a boil and allow to simmer for 10 minutes. Remove from heat and whisk in xanthan gum until thickened. Serve as a dipping sauce with cooked chicken.

SWISS CHICKEN WINGS RECIPE

Swiss Chicken Wings Recipe image

Provided by By Christine's Recipes

Yield 3 to 4 serves

Number Of Ingredients 12

Ingredients

Ingredients: 16 pcs (about 870 gm) chicken wings 2 to 3 slices ginger 2 spring onion, roughly chopped 125 ml light soy sauce 125 ml dark soy sauce 250 ml water 3 Tbsp shaoxing wine 1 tsp Sichuan peppercorns 3 to 4 star anise 2 slices bay leaves 50 gm rock sugar, or taste
16 pcs (about 870 gm) chicken wings
2 to 3 slices ginger
2 spring onion, roughly chopped
125 ml light soy sauce
125 ml dark soy sauce
250 ml water
3 Tbsp shaoxing wine
1 tsp Sichuan peppercorns
3 to 4 star anise
2 slices bay leaves
50 gm rock sugar, or taste

Steps:

Method : Put in ginger and spring onion in boiling water, blanch the chicken wings to remove blood and impurities if any. Drain well. Rinse and soak in cold water for 10 minutes. Set aside. In a deep pot, pour in light soy sauce, dark sauce, water and wine. Add Sichuan peppercorns, star anise, bay leaves and rock sugar. Bring it to a boil over high heat. Add in chicken wings. When it boils again, reduce heat to medium-low, and simmer for about 15 minutes, or until cooked through. Turn off the heat. Let the chicken wings sit inside the pot and steep for about 15 to 20 minutes. The wings will take up more flavours of the sauce. Serve hot and enjoy!

COPYCAT SWISS CHALET BBQ SAUCE

Copycat Swiss Chalet BBQ Sauce image

This recipe appeared in the Toronto Star many years ago as a result of a contest to create a sauce similar to Swiss Chalet's barbecue sauce. Home economist Kay Spicer created the winning recipe. Anne's note: Swiss Chalet is a chain of Canadian chicken restaurants. This sauce is brushed on the chicken before cooking and served at the table in small containers to dip the chicken pieces in. My note: This comes together quickly if you have all of your ingredients ready and at-hand. Divide the sauce...use at least 1 cup for basting (rotisserie method is best) and the rest for dipping. This is as close the real thing as you can get. Saving to 'Zaar for safe-keeping. Enjoy!

Provided by KP in Canada

Categories Sauces

Time 9m

Yield 3 Cups, 6-8 serving(s)

Number Of Ingredients 20

Ingredients

3 cups water
1/4 cup tomato juice
1 chicken bouillon cube
1 1/2 teaspoons paprika
1 tablespoon granulated sugar
3/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon parsley
1/4 teaspoon poultry seasoning
1/4 teaspoon thyme
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1 bay leaf
3/4 teaspoon Worcestershire sauce
6 drops Tabasco sauce
2 teaspoons lemon juice
1 1/2 tablespoons cornstarch
1 1/2 tablespoons water
1 tablespoon vegetable oil

Steps:

Pour cups of water and tomato juice into 1 1/2 qt saucepan. Add bouillon
cube, paprika, sugar, salt, basil, parsley, poultry seasoning, thyme, ginger, mustard, onion powder, bay leaf, Worcestershire sauce and Tabasco.
Stir well or whisk to mix. Bring to a boil, then reduce heat and simmer 5 minutes. Remove bay leaf. Stir in lemon juice.
Mix cornstarch and water to smooth paste. Add to mixture and cook, stirring constantly, about 2 minutes until sauce thickens. Whisk in oil.

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