The “à la Diable” sauce for this rotisserie-roasted spring chicken was created by Auguste Escoffier, the father of French cuisine. The rotisserie used for the chicken is the original rotisserie kit from Green Mountain Grills.

🥩 Wine & Beer Pairings

This dish pairs beautifully with a dry yet aromatic white wine: a structured Sancerre or Chablis is ideal. For red wine lovers, a fresh Pinot Noir also works well. If you prefer beer: go with a lightly hoppy American Pale Ale.

🔥 Cooking Time

  • Prep: 20 minutes
  • Marinating: 0 minutes
  • Total cooking: about 1h30 at 180°C on the rotisserie

Ingredients

For the spring chickens:

  • 2 spring chickens (poussins)
  • A bit of SPG rub
  • 1 tbsp olive oil

For the Sauce Diable:

  • 2 cl white wine vinegar
  • 10 cl dry white wine
  • 1 tbsp cracked black pepper (mignonette)
  • 1 shallot
  • 10 g cold butter
  • 2 tbsp fresh tarragon (plus stems)
  • 1 tsp tomato paste
  • 40 cl veal stock (or better: veal jus)
  • (Optional: 1 tbsp chopped chervil to finish the sauce)

Instructions

  1. Start by rubbing the chickens with 1 tablespoon of olive oil. Massage the skin thoroughly. Season with salt and pepper.
  2. Preheat your BBQ to 180°C. Mount the chickens on the rotisserie spit and insert into the grill.
  3. If, like in the video, you're cooking vegetables too, place the pan underneath the chickens to catch the drippings.

For the sauce:

  1. In a small saucepan over medium heat, combine 1 tbsp cracked black pepper, 2 cl white wine vinegar, and 10 cl white wine.
  2. Bring to a boil, add the chopped shallot and 4 or 5 tarragon stems.
  3. Reduce by three-quarters until only a quarter of the liquid remains.
  4. Add 1 tsp tomato paste and 40 cl veal stock. Reduce again by half.
  5. Turn off the heat and stir in the torn tarragon leaves.
  6. Cover the saucepan and let the sauce infuse until the chickens are done.
  7. Strain the sauce through a fine sieve and return it to medium heat.
  8. Add 15 g of cold butter and whisk to finish the sauce.
  9. Serve immediately.

🧾 Nutrition Facts

Nutrition Facts

Serving: 1 rotisserie spring chicken with sauce (~500 g cooked)

Calories: 845 kcal 🟧

Total Fat56.3 g🟥 80% DV
… Saturated Fat16.7 g🟥 84% DV
… Omega-30.28 g🟩 19% DV
Carbohydrates6.2 g🟩 2% DV
… Sugars2.4 g🟩 3% DV
Dietary Fiber0.8 g🟩 3% DV
Protein72.1 g🟥 144% DV
Cholesterol198 mg🟥 66% DV
Sodium2.1 g🟥 35% DV
Calcium42 mg🟩 5% DV
Iron3.7 mg🟩 26% DV
Vitamin B122.9 µg🟥 116% DV

*DV: Daily Value based on a 2,000 kcal diet

🧬 Health Insights – Cancer + Diabetes

💡
🥗 Is this recipe healthy ?

Rotisserie-roasted spring chicken with Sauce Diable is a relatively balanced recipe when enjoyed in moderation. Rotisserie cooking helps limit added fats, while the sauce delivers bold flavors without requiring large amounts of butter or cream.

🧬 Click to expand

🧬 Cancer Risk or Benefit
This recipe contains few processed ingredients and uses fresh herbs like tarragon and chervil. Indirect rotisserie cooking on the barbecue minimizes the formation of carcinogenic compounds such as PAHs (polycyclic aromatic hydrocarbons). It also avoids nitrites, preservatives, or aggressive smoking. For sensitive individuals or those in remission, it's advisable to remove the skin and limit the amount of sauce.

🩺 Suitable for People with Diabetes?
Yes. This recipe is very low in carbohydrates (around 6g per serving). There are no added sugars or high glycemic index ingredients. However, care should be taken with the side dishes: avoid large portions of roasted potatoes or sugary sauces.

✅ Recommendations
Serve with green or grilled vegetables to boost fiber intake.
Limit butter if you have high cholesterol.
Avoid overly reduced or salty sauces if you have high blood pressure.

🔍 Summary
A healthy and flavorful recipe, as long as you go easy on animal fats and pair it with vegetables or a fresh green salad. Perfect for refined, health-conscious barbecue cooking.

Who Was Auguste Escoffier?

Auguste Escoffier was a renowned French chef, widely regarded as one of the fathers of modern cuisine. He worked in some of the finest restaurants and hotels in France and England, where he earned a reputation as a master of the culinary arts.

Escoffier was born in 1846 in Villeneuve-Loubet, in the south of France. He began his career as a kitchen boy in a small local restaurant before moving on to top establishments in Paris and London.

The Savoy and His Famous Creations

In 1884, Escoffier was appointed head chef at the Savoy Hotel in London. It was there that he created some of his most iconic dishes, including Peach Melba and Mont Blanc cream.

The Escoffier Method

Escoffier was known for his systematic approach to cooking, which he detailed in his landmark book Le Guide Culinaire. He also developed the kitchen brigade system—a hierarchical structure for kitchen staff—which is still used today in professional kitchens around the world.

He introduced innovative cooking techniques such as steaming and sous-vide, allowing chefs to prepare food that was both more flavorful and healthier.

Escoffier's Leadership

Beyond his culinary innovations, Escoffier was respected for his leadership and kitchen management. He implemented dress codes and uniforms for chefs, along with strict food preparation protocols to maintain consistency and hygiene.

During World War I, Escoffier worked with the Red Cross, using his culinary skills to feed troops and refugees.

In Summary

Auguste Escoffier was a legendary chef whose contributions shaped modern gastronomy. His famous recipes, his book Le Guide Culinaire, and his kitchen brigade system are cornerstones of culinary history. If you're passionate about cooking, you’ll certainly appreciate the life and legacy of Auguste Escoffier.