INGREDIENTS/
- 1 whole chicken
- bread slices
- 3 potatoes
- gravy powder
- 1 lemon, 1tbs thyme, 2tbs garlic powder, 1tbs paprika, 1.5 tbs cumin, 1.5tbs salt, 1.5tbs pepper, 3tbs vinegar, 3tbs olive oil
MARINATE & COOK THE CHICKEN/
place in a zip-lock bag with garlic powder, salt, pepper, thyme, cumin, paprika, vinegar, and olive oil, mashing it all together to form a paste. Place the entire chicken in the ziplock bag and rub the genie. set aside in the fridge to marinate, the longer the more flavour, 2-24 hrs.
heat the oven to 300F, and place the chicken on a skewer to rotisserie. cook for about 1.5 hrs.
once cooked, debone and pull the chicken meat apart & set aside.
COOK FRIES/
fill a pot of oil (vegetable/canola) on medium heat, just enough to cover the amount of potatoes you’re going to toss in the pot. evenly slice the potatoes, the thicker the slices, the longer they need to cook in the oil. once the oil starts to crackle and air bubbles rise, place the potatoes inside slowly, enough so they’re all covered.
Mix up some gravy with the chicken drippings and some gravy powder and water.
Place the shredded chicken in the buns, pour over with gravy.
now go break your ankle!