@roerestaurant: Say hello to the FOWL Rotisserie Chicken🐔 This is how we make our grilled @suttonhoochicken with Yakatori Glaze and Smokey Roasted Potatoes. First, we begin by spatchcocking the chicken and brining it with herbs for 6 hours. We fire up the rotisserie with sustainable charcoal from @caradoccharcoal and let ‘em roll! We baste throughout with herb fat which uses hard herbs such as bay, thyme and oregano. We put more of those herbs into the charcoal at the end too. We cover liberally with Szechuan chicken salt and a final baste of yakitori. To serve we do a final dab of yakitori for a sweet umami kick before carving into nice big hunks of chicken, potatoes, pickles and koji hot sauce. . . . #LondonFoodies #LondonDiningScene #LondonRestaurants