Sunday tradition: search for roast chicken generates queues and advance orders in RS Sunday lunch in Porto Alegre has a traditional dish that attracts queues at bakeries and roast shops: chicken. The search for a meal, usually accompanied by polenta and mayonnaise, is motivated by the practicality of avoiding the stove and the affectionate memory of gathering the family around the table. To keep up with demand, work in establishments starts early. At 7am, the chicken is seasoned and, at 9am, it is placed in the machines. From 11:30 am onwards, the movement intensifies with phones ringing, messages arriving and delivery people leaving for their routes. In the kitchen, the rhythm is continuous to prepare complements such as fried polenta, farofa and mayonnaise. ? Access the g1 RS channel on WhatsApp Preparation requires technique. The co-owner of an establishment, Leonardo Lopes, explains the strategy used in the roast. "The top part of the pan there is a much hotter part, so that's where it will be roasted first. So, I put it there, as they are roasting, we first place it with the breast inside, to roast the legs, then we put the breast out to finish roasting. When it is almost finished, we increase the heat a little to caramelize it, it becomes very crispy on the outside", he details. For kitchen assistant Caroline Cardoso dos Santos, the secret goes beyond technical preparation. "And a touch of love, right? Because without love, there's no flavor that will keep customers coming back," he says. Demand is so high that many customers place orders in advance. Owner Cauê Carvalho reports that Sunday is, by far, the busiest day. "It starts to get a little busy around Wednesday, Thursday, people start to book. And then it's in the morning, early in the morning, like eight-thirty, nine, orders start to come in", he says. On the sidewalks, lines are formed by people looking for rest. Educator Raquel Verdum, who was waiting at the end of a line at 12:30 pm, guarantees that the wait is worth it. "Yes, it's worth it. Just taking a break from the kitchen is worth it. Very good", he says. Engineer Bruno Becker agrees. "Ah, on Sundays the guy wakes up a little lazy, he's ready to go, it's easier here", he says. For nurse Rita Minucci, ease is the main attraction. "It's very simple. You don't need to make lunch, it's all ready there. You already have the mayonnaise, chicken and polenta, which you can't miss", he highlights. The tradition also involves family ties. "It's become a tradition, Sunday is chicken day, I'm from the countryside, we end up going back, a memory", says housewife Adriana Corte. Retiree Angela Silva highlights the moment of unity provided by the facility. "Wow, taking a break from the kitchen on Sunday and socializing and getting together with the children. That's really good, that's really good," he says. Meal prices vary depending on the location and side dishes chosen. It is possible to find roast chicken with polenta from R$50. Options with more garnishes cost R$129.90. There are also establishments that sell the product by the kilo. Sunday tradition: search for roast chicken generates queues and advance orders in Porto Alegre Reproduction/RBS TV VIDEOS: Everything about RS