Ottawa Magazine
Dec.2005/Jan. 2006
BITE: Aubrey's Rotisserie Chicken
In the lexicon of a foodie, there is nothing more comforting than those three little words: simple roast chicken. Each chef and cook seems to have a special technique - a little trick that ensures the ultimate combination of juicy, flavourful meat and crispy golden skin. While most people develop a fondness for the taste that comes from family traditions (unfortunately my grandmother liked her chicken gedempte -Yiddish for pot-roasted with onions and fat), mine comes from the butcher. Every day Aubrey's Meats (59 York Street, 241-4093) makes -to my tastebuds-- the perfect bird, the quintessential simple roast chicken. I know it sounds crazy, but if ever a chicken could taste like it led a happy life, this is it. The meat is juicy and succulent, adorned with little more than a sprinkling of rosemary and thyme on its crisp, delicious skin. Now I have something to strive for as I learn how to make it myself. My butcher will be so proud! -- Shawna Wagman
