Since Branch Line’s opening last fall, its rotisserie chicken has been the roast of the town, due in no small part to chef Stephen Oxaal and company’s thorough research for the signature dish. “We tried somewhere in the neighborhood of 200 different taste tests and subsequent recipes before we were all excited about what it is today,” Oxaal explains. The final results: The bird is seasoned with a house spice blend, suspended in the refrigerator for two days, then dressed in butter and peppered with dried marjoram, thyme and oregano. “The recipe hasn’t changed by one teaspoon since we opened,” Oxaal says. But a few months after opening, co-owner Garrett Harker asked, “Is it possible to make a fried rotisserie chicken sandwich?” And how. The rotisserie breast marinates in buttermilk overnight before it’s deep-fried to a crispy coating and topped with melted Caciocavallo cheese. That, lettuce and a slice of heirloom tomato are nestled between grilled ciabatta, which is spread with a bit of Aleppo chili aioli to finish it off with a touch of heat.
$12 at Branch Line, 321 Arsenal St., Watertown (617-420-1900) branchlinearsenal.com
Count These Chickens
Nine fried birds that turn the phrase “tastes like chicken” into high praise.
By Improper Staff | Photo Credit: Diego Navarro | Sept. 30, 2016
Branch Line
Since Branch Line’s opening last fall, its rotisserie chicken has been the roast of the town, due in no small part to chef Stephen Oxaal and company’s thorough research for the signature dish. “We tried somewhere in the neighborhood of 200 different taste tests and subsequent recipes before we were all excited about what it is today,” Oxaal explains. The final results: The bird is seasoned with a house spice blend, suspended in the refrigerator for two days, then dressed in butter and peppered with dried marjoram, thyme and oregano. “The recipe hasn’t changed by one teaspoon since we opened,” Oxaal says. But a few months after opening, co-owner Garrett Harker asked, “Is it possible to make a fried rotisserie chicken sandwich?” And how. The rotisserie breast marinates in buttermilk overnight before it’s deep-fried to a crispy coating and topped with melted Caciocavallo cheese. That, lettuce and a slice of heirloom tomato are nestled between grilled ciabatta, which is spread with a bit of Aleppo chili aioli to finish it off with a touch of heat.
$12 at Branch Line, 321 Arsenal St., Watertown (617-420-1900) branchlinearsenal.com
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