Uploaded December 2025 | Updated September 2026, 2 weeks ago
Welcome friends! Welcome back to the kitchen and back to “What Was on Sale at the Grocery Store.” Today we’re cooking with two things that were deeply discounted: whole chickens and 10 pounds of onions — perfect ingredients for a dish Julie and I fell in love with in Québec City.
There’s a restaurant on Rue Saint-Jean called Grillades Yelkabe that serves an incredible grilled chicken platter with a rich, tangy onion side dish inspired by Yassa — a Senegalese classic made with onions, lemon, mustard, heat, and slow cooking. I’ve asked for the recipe many times and never quite received it… but I’ve pieced together enough ingredients and memories to make something close at home. This is not authentic, and I don’t claim that it is—but it is delicious and captures the flavour of what we remember eating.
In this video, I take you through:
• Spatchcocking a chicken for faster roasting
• Mixing a Dijon-mustard-based rub with lemon, spices, pepper, and Clubhouse roasted garlic & peppers
• Slow-caramelizing eight cups of onions with thyme, garlic, mustard, lemon, and a single Scotch bonnet pepper
• Building a tangy, savoury, perfectly sweet-spicy onion mixture inspired by Chicken Yassa
• Oven-roasting the chicken for crispy skin and juicy meat
• Tasting with Julie — and discovering the perfect heat level (maybe half a Scotch bonnet next time!)
This recipe is all about using what you have, honouring tradition without being bound by it, and making something flavourful and comforting in your own kitchen.
If you ever find yourself in Québec City, try the original dish at Grillades Yelkabe: grilladesyelkabe.com — it’s fantastic. And then come home and make this version with the groceries you’ve got.
✨ Know the tradition. Respect the tradition. Then get in the kitchen and make it your own.
And if you can, please consider donating to a local food bank, breakfast program, or community meal initiative this season.
Roasted Chicken And Yassa Recipe
Chicken Marinade Ingredients:
15 mL (1 Tbsp) grainy dijon mustard
Juice ½ lemon
Salt & pepper to taste
Olive oil (same amount as lemon juice)
15 mL (1 Tbsp) Roasted Garlic and Peppers blend
Onion Yassa Ingredients:
15 mL (1 Tbsp) grainy dijon mustard
Juice 1½ lemons
Salt & pepper to taste
30 mL (2 Tbsp) Olive oil
15 mL (1 Tbsp) Roasted Garlic and Peppers blend
15 mL (1 Tbsp) mustard seed
8 cups sliced onions
2-3 garlic cloves, minced
1 Scotch bonnet pepper
1 bay leaf
3-4 sprigs fresh thyme
15 mL (1 Tbsp) vinegar
Chicken method:
Pre-heat oven to 400ºF - 425ºF
Combine all the ingredients for the Marinade.
Spatchcock or butterfly the chicken, and coat with the Marinade.
Let rest for about an hour.
Roast in oven until internal temp of the breast reaches 155ºF and the Leg reaches 175ºF
Onion Yassa Method:
Combine the first 6 ingredients in a mixing bowl.
Heat a cast iron pan / braiser to medium heat, and drizzle in some oil.
Mix all of the ingredients into the pan, cover and cook for about 15-20 minutes.
Remove the lid and continue cooking, stirring occasionally, until onions are a deep mahogany colour.
More info about Hope Air: hopeair.ca
hopeair.ca/impact-report-2024
Here is the link to our Apron: searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152
searchandrescuedenim.com/GLENANDFRIENDSCOOKING
Discount code to be used at checkout: GLENANDFRIENDSCOOKING
Buy us a cup of tea: ko-fi.com/glenandfriendscooking
Help us out with a PayPal donation: paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE
Join this channel:
youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join
This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: youtube.com/glenshangar
Welcome friends! Welcome back to the kitchen and back to “What Was on Sale at the Grocery Store.” Today we’re cooking with two things that were deeply discounted: whole chickens and 10 pounds of onions — perfect ingredients for a dish Julie and I fell in love with in Québec City.
There’s a restaurant on Rue Saint-Jean called Grillades Yelkabe that serves an incredible grilled chicken platter with a rich, tangy onion side dish inspired by Yassa — a Senegalese classic made with onions, lemon, mustard, heat, and slow cooking. I’ve asked for the recipe many times and never quite received it… but I’ve pieced together enough ingredients and memories to make something close at home. This is not authentic, and I don’t claim that it is—but it is delicious and captures the flavour of what we remember eating.
In this video, I take you through:
• Spatchcocking a chicken for faster roasting
• Mixing a Dijon-mustard-based rub with lemon, spices, pepper, and Clubhouse roasted garlic & peppers
• Slow-caramelizing eight cups of onions with thyme, garlic, mustard, lemon, and a single Scotch bonnet pepper
• Building a tangy, savoury, perfectly sweet-spicy onion mixture inspired by Chicken Yassa
• Oven-roasting the chicken for crispy skin and juicy meat
• Tasting with Julie — and discovering the perfect heat level (maybe half a Scotch bonnet next time!)
This recipe is all about using what you have, honouring tradition without being bound by it, and making something flavourful and comforting in your own kitchen.
If you ever find yourself in Québec City, try the original dish at Grillades Yelkabe: grilladesyelkabe.com — it’s fantastic. And then come home and make this version with the groceries you’ve got.
✨ Know the tradition. Respect the tradition. Then get in the kitchen and make it your own.
And if you can, please consider donating to a local food bank, breakfast program, or community meal initiative this season.
Roasted Chicken And Yassa Recipe
Chicken Marinade Ingredients:
15 mL (1 Tbsp) grainy dijon mustard
Juice ½ lemon
Salt & pepper to taste
Olive oil (same amount as lemon juice)
15 mL (1 Tbsp) Roasted Garlic and Peppers blend
Onion Yassa Ingredients:
15 mL (1 Tbsp) grainy dijon mustard
Juice 1½ lemons
Salt & pepper to taste
30 mL (2 Tbsp) Olive oil
15 mL (1 Tbsp) Roasted Garlic and Peppers blend
15 mL (1 Tbsp) mustard seed
8 cups sliced onions
2-3 garlic cloves, minced
1 Scotch bonnet pepper
1 bay leaf
3-4 sprigs fresh thyme
15 mL (1 Tbsp) vinegar
Chicken method:
Pre-heat oven to 400ºF - 425ºF
Combine all the ingredients for the Marinade.
Spatchcock or butterfly the chicken, and coat with the Marinade.
Let rest for about an hour.
Roast in oven until internal temp of the breast reaches 155ºF and the Leg reaches 175ºF
Onion Yassa Method:
Combine the first 6 ingredients in a mixing bowl.
Heat a cast iron pan / braiser to medium heat, and drizzle in some oil.
Mix all of the ingredients into the pan, cover and cook for about 15-20 minutes.
Remove the lid and continue cooking, stirring occasionally, until onions are a deep mahogany colour.
More info about Hope Air: hopeair.ca
hopeair.ca/impact-report-2024
Here is the link to our Apron: searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152
searchandrescuedenim.com/GLENANDFRIENDSCOOKING
Discount code to be used at checkout: GLENANDFRIENDSCOOKING
Buy us a cup of tea: ko-fi.com/glenandfriendscooking
Help us out with a PayPal donation: paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE
Join this channel:
youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join
This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: youtube.com/glenshangar
