Empty My Fridge
Rou Cou Roasted Chicken
Ingredientes
- Whole chicken1
- Lemon1
- Olive oil2 colheres de sopa
- Rou cou4 colheres de sopa
- Salt1 colher de chá
- Black pepper1 colher de chá
- Caribbean green seasoning1 colher de sopa
- Angostura bitters1 colher de chá
- Paprika · smoked¾ colher de sopa
Modo de preparo
- Spatchcock the chicken: cut out the backbone and press down on the breastbone to flatten it.
- Rinse the chicken with lemon or lime juice and cool water, then pat dry with paper towels.
- Lay the chicken skin side down and season it with the olive oil, rou cou, sea salt, black pepper, green seasoning, Angostura bitters and smoked paprika.
- Rub the marinade evenly over the chicken, cover and refrigerate for 4 hours. Keep any marinade left in the bowl.
- Preheat the oven to 380°F.
- Line a baking pan and set a wire rack inside it.
- Place the chicken skin side down on the rack and roast uncovered on the middle rack for 30 minutes.
- Flip the chicken skin side up, baste it with the reserved marinade, then roast uncovered for another 40 to 45 minutes, until the skin is deeper in colour and the chicken is fully cooked.
- Rest the chicken for 5 to 8 minutes before slicing.
Resumido do vídeo de CaribbeanPot. Assista para ver os detalhes.
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