The Best Way to Make Chicken Doner at Home | Step-by-Step Recipe for Perfect Results

Hello everyone, welcome to Chef Salim's recipes channel. In this video, I will show you the best way to make chicken doner at home. I will be using whole chickens to make chicken doner. For this, I purchased 3 large chickens, each weighing approximately 2.5 kilograms. Additionally, I included 2-4 extra chicken drumsticks to enhance the flavor and texture. Using whole chickens ensures a balanced mix of lean and fatty cuts, which is essential for a juicy doner. Our first step is to debone the chickens carefully, to ensure we get clean and smooth cuts of meat without wasting any parts. Deboning the Chicken To begin, I remove the wings from the chickens. This is an easy step, and you can simply cut through the joint using a sharp knife. Next, I use a pointed, sharp, and small knife to cut into the chicken breast. Start by slicing the breast down the center and carefully run the knife along the bone, separating the meat. Take your time during this step to avoid leaving any meat on the bone. As you cut, the joint areas will naturally reveal themselves, making it easier to detach the thighs and drumsticks. For the thighs, twist them gently at the joints to separate the meat. Use your hand to press on the back of the chicken and pull the meat away from the spine. The bones will release easily with a bit of pressure. Here's a tip. For the central skeleton, you can often remove it entirely by hand without a knife, as I demonstrate here. Afterward, use your knife to scrape off any remaining meat from the bones, ensuring nothing goes to waste. Even the wishbone has a bit of meat that can be utilized, so take your time cleaning it thoroughly. Next, I remove the bones from the wings and drumsticks. For the wings, cut through the tendons with a knife, then pull out the bone by hand. The drumstick bones may require a bit more effort, but they should come out cleanly if you loosen the tendons first. After this process, we are left with completely deboned chickens. Tip. Always keep the skin on the chicken when making doner. The skin adds a layer of fat that ensures the doner remains juicy and flavorful during cooking. Once deboned, I also separate the chicken breasts and thighs to make them easier to handle later. Preparing the marinade. The secret to delicious chicken doner lies in the marinade. A well-balanced marinade not only enhances the flavor but also tenderizes the meat. For my 5 kilograms of chicken, I start by finely chopping a few onions. Tip. Avoid using a blender for the onions, as it can release bitter-tasting juices that may affect the flavor of your doner. Stick to a sharp knife for this step. For seasoning, I add 40 to 50 grams of salt, which is approximately 8 grams per kilogram of chicken. You can adjust this to your taste. I also include a tablespoon each of hot red pepper paste and tomato paste. These add a rich color and depth of flavor to the marinade. For garlic, I use 2 to 3 teaspoons of garlic powder, but you can substitute it with fresh garlic. Simply mash the garlic cloves into a paste before adding them to the marinade. Garlic enhances the overall flavor profile and gives the doner a savory kick. Next, I add yogurt, 1 tablespoon for every kilogram of chicken. For 5 kilograms, this means 5 tablespoons. Yogurt not only adds flavor, but also acts as a natural tenderizer, making the chicken softer and juicier. I then add soy sauce, estimating the amount by eye. Tip. Choose a soy sauce that is not too dark but has a balanced flavor. This will add a subtle umami note to your doner. For spices, I add a tablespoon each of black pepper, thyme, and cumin. I also add sweet red pepper powder. If you're using spicy pepper powder, reduce the quantity to avoid overpowering the flavor. Sweet pepper powder, on the other hand, can be added generously for a vibrant color and mild sweetness. Lastly, I drizzle in some sunflower oil to help the marinade coat the chicken evenly. After combining all the ingredients, mix the marinade thoroughly. Ensure the pastes and spices are evenly distributed, as this will make a big difference in the flavor. Take a moment to smell the marinade. It should have a balanced and appetizing aroma. Now add the chicken to the mixture and massage the marinade into the meat, ensuring every piece is well coated. Tip. For the best results, let the chicken marinate for at least three to four hours. If possible, marinate it overnight for deeper flavor. Once the chicken is marinated, it's time to shape it into logs. Place the chicken pieces on a tray and roll them tightly into a cylindrical shape. The tighter you roll them, the easier they will be to slice later. Tip. Use plastic wrap to secure the shape and ensure the log is compact. If you notice any hollow spaces in the middle of the log, you can fill them with small pieces of meat, such as drumsticks. This ensures the donor cooks evenly and looks uniform. After shaping, place the logs in the freezer for a few hours. Freezing slightly firms up the chicken, making it easier to slice into thin, even pieces. Preparing the Salad While the chicken is freezing, I prepare a fresh and colorful salad to accompany the donor. I chop lettuce, carrots, and parsley and mix them together. In a separate bowl, I combine purple cabbage, boiled corn, pomegranate seeds, and squeezed pickles. This combination not only looks vibrant but also adds a variety of textures and flavors. For the dressing, mix lemon juice, vinegar, olive oil, and pomegranate molasses. Keep this ready to drizzle over the salad just before serving. Slicing and Cooking the Donor Once the chicken logs are partially frozen, take them out and slice them thinly using a sharp knife with a thin blade. Tip The thinner the blade, the easier it will be to make precise cuts. If your log is too large, cut it in half first for better handling. Don't forget to subscribe to our channel, leave a comment, and hit the notification bell. You can also leave us a tip, recommend us to your friends, and share our video on your pages. Thank you for supporting us. Grease the bottom of a baking tray with oil and spread the chicken slices on it. Tip Avoid overcrowding the tray to ensure the chicken cooks evenly. After arranging the slices, brush the top with a bit of oil. Preheat your oven to 107-180 degrees and bake the chicken for 15-20 minutes. Tip If your oven doesn't cook evenly, rotate the trays halfway through the cooking process. Once cooked, the chicken should be golden brown and slightly crispy on the edges. Now I add some fried potatoes on top of the chicken. These are not frozen fries, they are fresh potatoes we sliced and fried ourselves. Toss the potatoes and chicken together to separate any pieces that may have stuck to each other. I mix everything thoroughly because I will serve these in portions. You can make sandwiches or wraps with them. As you can see, I took one and tasted it. It turned out to be a delicious donor. Serving Suggestions You can serve the chicken donor with fresh fries, rice, or as a filling for sandwiches and wraps. I mix the cooked chicken with freshly fried potatoes for added flavor. To serve, plate the donor with salad, rice, and sauces like ketchup and mayonnaise. This homemade chicken donor is not only delicious but also healthier than store-bought versions. Enjoy your meal and I hope to see you in our next recipe video. Goodbye!