Voice La Poule Cher

It may be surprising to hear that the most beloved dish of Quebec and Montreal is rotisserie chicken. THis simple dish has fed the Quebecois for decades.It isa  filling  dish with  gravy and a side ro cote of fries.  It is a plate worth trying

Regular contributor Brett Anderson wrote about this almost national Canadian dish in yesterday's New York Times Wednesday Food section. To be honest it would be an easy guess to think that poutine, those creamy cheese curds with gravy or anything maple would be an up North favorite.Yet it is rotisserie or barbecue chicken that has been warming the hearts and stomachs of the Quebecois for many decades, since the 1930s.One place is Lalune, which has become increasingly popular for roasting whole birds Marc-Olivier Frappier has loved the dish since his childhood and it was the impetus of him starting the famed restaurant with his partners.LaLUne also serves fries or frites with  it along with gravy and Cole slaw.The idea actually came from trips to Europe with his partners,Jessica Noel, Alex Landry and Marc-Antoine Gelinas It was an answer to the the brasserie and trattoria that dotted the city's restaurant scene. He wanted to to do  the roast chicken justice There is  even wine served with them, although this is mostly a take out dinner.

Montreal's thriving Portuguese community has their take on the dish as well. It was Francisco Pedro Castanheira who introduced Portuguese style to the table. He couldn't;t get over that the Quebecois had to dip the chicken into something to get t flavorful He introduced chicken marinated in the red hot piri-piri sauce,a blend of red bell peppers, onions and garlic with olive oil,vinegar and lemon juice.His grandson, Glenn, Castanheira is the chef of staff  to Montreal's mayor, Soraya Martinez Ferrada but has fond  memories of the still active restaurant Coco Rico. They do offer other dishes such as chorizo roast pork and pastel de natel. Even Greek cooks like George Karaglanis and his wife Vickie have opened  up Portuguese style rotisserie restaurant Romados. A second one is opening up in the Montreal suburb of Laval. Many Portugiese style ones are opening up. Yet nothing beats the taste of the original rotisserie complete with a coleslaw that has equal parts mayo and vinegar(there is a recipe include with this). There is an egg yolk in it too and Dijon mustard. Chopped sweet cornischons are added in to counter the tang.

The Frenc Canadians do chicken right. They know how to create a well roasted spatchcocked bIRD THAT