angelobiondo.com

By: Angelo Biondo

Living in western New York we’re fortunate to border Canada, home of the Swiss Chalet Restaurant based chain.  The Swiss Chalet chicken restaurant chain is a Canadian based company with restaurants throughout Canada and northern parts of the United States. We are glad to have a couple in our area and frequent them often.  We thoroughly enjoy their rotisserie chicken served with their own very popular BBQ sauce.  Of course they are not about to share that recipe with the world, but many have tried to emulate it.  If you never had their specialty chicken, you don’t know what you’re missing.

If you have a rotisserie attachment for you outside grill, you might want to try one of the Swiss Chalet “look alike” recipes listed below – and even if you don’t have the rotisserie attachment, using the sauce as a marinating and cooking on the grill will prove to be a real treat.

“The recipe listed on left of the table below originally appeared in the Toronto Star many years ago as a result of a contest to create a sauce similar to Swiss Chalet’s rotisserie barbecue sauce. Home economist Kay Spicer created the winning recipe.”  

Anne’s note: This sauce is brushed on the chicken before cooking and served at the table in small containers to dip the chicken pieces in.  Anne says she tried the posted winning entry recipe and didn’t like it, so it became her mission to perfect it.  And she proudly states she thinks she did so with her improved version (listed on the right side of the above table.” 

Note the similarity with only slight variations in the recipes.  Though both are good, you would have to be familiar with the original Swiss Chalet recipe to accurately judge which you feel is closest in flavor.  Though I feel the later may have a slight edge, the winning entry is definitely a winner.  I can’t quite put my finger on what makes one preferable over the other, you may have to try them both.  So you’ll have to be the final judge to decide which one your taste buds prefer.

Directions: (for winning entry) 

• Pour 3 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 

Note: The directions are pretty much cut and dry and may also be used for Anne’s recipe.

You can also buy the sauce from the Swiss Chalet if you are near a location, there is nothing like the real thing.

Our Thanks to The Toronto Star and Anne for making these available.

to The Toronto Star and Anne for making these available.

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