Chef and Stew­ard’s Ja­maican roast Chicken

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WKND - - When Hunger Strikes Kitchen Hacks -


1.4- 1.5 kg whole fresh chicken 2 tsp sea salt 2 tsp coarse cracked black pep­per, freshly cracked

2 tsp coarse cracked all­spice, freshly cracked 1 tbsp olive oil 3 large gar­lic cloves 7 sprigs thyme ½ scotch bon­net pep­per ( sub­sti­tute with ha­banero or ex­tra tsp black pep­per, if de­sired) 2 tsp cane vine­gar 1 tbsp but­ter 2 stalks scal­lion/ green onions


Wash and pat the chicken dry. Finely chop scotch bon­net/ ha­banero, dis­card­ing the seeds. Finely dice the gar­lic and strip thyme leaves from stems; com­bine with black pep­per, all­spice, scotch bon­net/ ha­banero, salt, oil and vine­gar, and mix in a small bowl. Thinly slice the green parts of the stems of the green onions and set aside till re­quired. Rub the spice paste all over the chicken, get­ting into ev­ery nook and cranny and the cav­i­ties as well as the neck area. Gen­tly ease skin away from chicken in the breast and back ar­eas and rub mari­nade un­der­neath. Tuck the sliced green onions un­der the skin as well. Place the white stems of the green onions along with the stems of the thyme in­side the cav­ity. Truss the legs to­gether with kitchen twine. Tuck the wing tips un­der­neath the back of the chicken so that the chicken will present nicely on the ta­ble when done. Mar­i­nate for at least 2 hours, although keep­ing it overnight will yield best re­sults. Bring the chicken to room tem­per­a­ture be­fore cook­ing. When ready to cook, pre­heat oven to 180° C. Bring but­ter to room tem­per­a­ture; di­vide into two por­tions and stuff un­der­neath the skin of each breast. Roast chicken for an hour, then crank up the oven to 220° C for an­other 5 min­utes to brown. Al­low chicken to rest for at least 10 min­utes be­fore cut­ting. Present it whole at the ta­ble and carve ta­ble­side for ex­tra fan­fare.

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