Swiss Chalet chicken

[KINGCRABB]

Hey
I was wondering, what does Swiss Chalet do to their chicken before putting it in the rotiserey? I mean do they use spices, put butter under the skin ect.

Thanks
KC

[Mouse]

Probably a secret, but you could try their site, or maybe a snitch via Google.

[reiver]

There's got to be some salt in there.

[Mouse]

Oh God, yes.

I just hope it doesn't include MSG.

[sparky77]

i always thought the "sauce" had rather a chemically, plastic taste to it

[Mouse]

Never liked the sauce. Unnecessary calories.

It has a sweetish spice in it that I cannot put my finger on.

But it's not good, for my tastes anyway.

[Tess]

I have friends that used to own Haugen's in Manchester (Port Perry area) their business is pretty close to Swiss Chalet, the chicken is pretty much identical in taste, the ribs were better (I even know the secret sauce recipe for the ribs). I think the secret is the industrial rotisseries. The chickens are slow turned at a consistent temperature and basted in their own juices (read FAT) for a few hours. They never spiced, MSG'd or used salt in their cooking process. The fat did it all. My Dad used to rotisserie chicken on the barbecue, and he salted the inside of the chicken.

I never liked the sauce, just the smell of it was enough. It smells like Vick's VapoRub to me for some reason. I've seen people drink that stuff. ick.

[Frogy]

Swiss Chalet uses a slack scald bird unlike the birds we buy at retail which are hard scald. The difference is that less skin and fat are removed from the bird which allows for the improved self basting on the rotisserie.

[Kath_Kw]

I agree about the sauce - I think you either like it or not and I do not.

[Swordfish]

I used to work at Swiss Chalet years ago it was a good job but I hated smelling that sauce everyday

[lovey]

I like the sauce in small portions,just don,t order a large sauce on the side and drink it,found out the hard way

[Mouse]

<choke>

[T_Totler]

Not a fan of their sauce either, but overall, Swiss Chalet beats KFC. I also like St. Hubert's BBQ.

[Les Shaw]

Thanks the thread made me order it .. you owe me 30 bucks now

[Mouse]

Eat less.

Save money.

[Lesley]

The sauce used to be ok, back in the early 80's but they changed it. It's utter crap now. I love the chicken tho, it's awesome.

[Mouse]

I was surprised at the simple reason, explained by Frogy, of why we can't get the same result with a rotisserie oven.

I guess you would have to know a small supplier to get that type of bird?

And have a DAMN good range hood.

[Frogy]

I was surprised at the simple reason, explained by Frogy, of why we can't get the same result with a rotisserie oven.

I guess you would have to know a small supplier to get that type of bird?

And have a DAMN good range hood.

A few years ago they tried to retail a labeled Swiss Chalet bird and it failed miserably. The issue was the appearance, slack scald birds tend to be different slightly in colour and normally may have a few pin feathers, things that you don't normally see with hard scald. US birds are more yellowish than ours and when imported generally end up at restaurants/hotels/institutions or used for further processing.

A good substitute for cooking on a rotisserie is a capon. http://en.wikipedia.org/wiki/Capon I get these at the local farmers market, you may find them at your local butchers too. They tend to run 7-8 pounds which can be a drawback for some.

[Neal]

Free range Capon. It's the only way to go! "If" you can get them unbleached, even better.

[Frogy]

The bleach is predominately used to kill off bacteria so yes, difficult to get.

[reiver]

I always suspected they "brined" their birds. Amazing what you learn on these forums.

[Frogy]

Mary Brown soaks their poultry in brine, you can taste it but I'm not aware that SC does.

[Nuke]

ew! Drinking the sauce?!? I like it but I wouldn't want to drink it

[lovey]

I was in the sauce before drinking the sauce nuke...lol

[Number6]

mmmmmmmmmmm chicken

[SPARKY]

I hate there sauce too, but here is a recipe, I've never made it .

* Exported from MasterCook

CLOSE TO SWISS CHALET BARBECUE SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Bar-b-q

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c -Water
1/4 c Tomato juice
1 Chicken bouillon cube
1 1/2 ts Paprika
1 t Sugar, granulated
3/4 ts -Salt
1/4 ts Basil, dried
1/4 ts Parsley
1/4 ts Poultry seasoning
1/4 ts Thyme
1/4 ts Ginger, ground
1/4 ts Dry mustard
1/4 ts Onion powder
1 Bay leaf
3/4 ts Worcestershire sauce
6 dr Tabasco sauce
2 ts Lemon juice
1 tb Cornstarch
1 tb -Water
1 tb Vegetable oil

"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.

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 1 Tbsp water to smooth paste. Add
to mixture and cook, stirring constantly, about 2
minutes until sauce thickens. Whisk in oil.

MAKES: ABOUT 3 CUPS SOURCE: The Toronto Star posted by
Anne MacLellan

[KO_9]

After reading this thread I felt the urge to vomit!

[kinggirl33]

You can buy the sauce in the grocery store.It's with the packaged gravy mixes. Swiss Chalet dipping sauce,I saw it yesterday.

[Frogy]

I found the retail version better than the restaurant's but that was some years back.