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Bourbon chicken is a dish named after Bourbon Street in New Orleans, Louisiana, and for the bourbon whiskey ingredient. [1] The dish is commonly found at North ...
Rotisserie chicken has been a popular food in Canada since the 1950s, and is a staple of Canadian pop culture. [citation needed]Two Canadian casual dining restaurant chains, Swiss Chalet and St-Hubert, dominate the market for chicken, though the dish is also the central item for other Canadian chains, popular international chains such as Nandos, or individual restaurants.
St-Hubert began selling its gravy in supermarkets across Quebec in 1965. The company also sells its barbecue sauce in the ready-to-serve format, desserts, seasonings, and frozen chicken in supermarkets. [6] The original St-Hubert Chicken mascot was created and designed by former Disney animator Jack Dunham.
Melt butter in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add 3/4 cup bourbon; boil until most of liquid is absorbed, 6 to 8 minutes.
Schatzker revealed on the show that rotisserie chicken is often processed, meaning the bird is "pre-seasoned in factories" and then shipped to supermarkets where "an employee can put it on the ...
Gyros, sometimes anglicized as a gyro [2] [3] [4] (/ ˈ j ɪər oʊ, ˈ dʒ ɪər-, ˈ dʒ aɪ r-/; Greek: γύρος, romanized: yíros/gyros, lit. 'turn', pronounced) in some regions, is meat cooked on a vertical rotisserie, then sliced and served wrapped or stuffed in pita bread, along with other ingredients such as tomato, onion, fried potatoes, and tzatziki.
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