Rotisserie chicken with cultured butter and local salt
Chef Tomas Olvera turns a classic dish into something local and seasonal at Laurel Brasserie & Bar, which just opened in downtown Salt Lake City, Utah.
He starts with an air-chilled organic bird from Mary’s Free-Range Chicken which he brines for 12 hours using salt mined from Redmond, Utah, along with sugar, bay leaves and black peppercorns.
He roasts the chicken, basting it with a cultured butter that he makes by blending Greek yogurt and heavy cream and fermenting them together for 24 hours (the buttermilk is then strained off and used to make pancakes) and whipping it with house-made labneh. That’s held at in an oven at 141 degrees Fahrenheit at 20% humidity during service. It’s plated with chicken jus, local mesclun greens and radishes dressed in a vinaigrette made with Old Fashioned Parmesan Cheese from Cold Creek Farms in Kamas, Utah, blended with rice wine vinegar, canola oil and chopped shallots.