This week found me buried in the books. Got inspired to roast a chicken, which is one of my favorite meals to cook. It never comes out the same twice. Today, it falls under HomeGrown because a walk out in the backyard found what is surviving the intense summer weather. The mix is a whole bunch of thyme (needed pruning), a bit of regular oregano, and something my neighbor calls Cuban Oregano (?). This is the first time cooking with the C.O.
1) Wash the chicken, then rub it down with lime. (West Indies style)
2) Chop several cloves of garlic, herbs, grind in a morter with salt.
3) Add 1/2 orange juice, olive oil, pepper and mix into paste
4) Lift the skin on breast (front and tail) and insert paste mixture in between skin and meat.
5) Rub the remaining mixture over skin and spice the outer skin. I choose cayenne, paprika and black pepper today.
Was looking for a sweet fiery flavor. Not too hot, but enough to make you pay attention. The blending of the paprika and cayenne fools the eye on how much spice is added.
6) 350* for approx. 2 hours. (when it smells good)
1 comment:
Great work.
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