Thursday, May 3, 2012

Pollo a la Brasa (Peruvian Roasted Chicken)

I love whole chickens. They last forever! (Well, maybe not forever, but at least 4 or 5 meals for the both of us.) Anyway, for the first time, I made (more like hands-on taught) Jason clean out the chicken, massage it with salt (I call it the salt-facial) and trim off all unwanted fatty bits. It's the first time he's ever touched a whole chicken - it seems his family doesn't really do whole chickens or birds unless it's a holiday.

Anyway, I think I've made whole-chicken recipes on this blog before, and here's another one to add in that bag. We've had Peruvian roasted chicken before. There is a certain tangyness that comes with this style of chicken that is hardly found in other recipes. I think it comes from the vinegar in the marinade, and really does lighten the whole dish up. It's great, and it's not too hard. If Jason can do it, anyone can!

Ingredients (6-8 servings)
  • 4-5 lb chicken
  • 4 tablespoons white vinegar
  • 3 tablespoons white wine
  • 3 tablespoons canola oil
  • 5-6 cloves garlic, minced
  • 2 tablespoons cumin, roughly chopped
  • 2 tablespoons paprika
  • 2 tablespoons black pepper
  • 1 teaspoon salt
  • 1 teaspoon sugar

Ingredients for Chicken Brine
  • 1.5 tablespoons of salt
  • juice of one lemon
  • water

  • Combine salt, juice from the lemon and water to make the brining solution.
  • Submerge the chicken in the brining solution for about two to three hours.
  • To make the marinade, combine the garlic, cumin, salt, paprika, pepper, sugar, vinegar, white wine, canola oilin a small bowl.
  • Spread this marinade all over the chicken, on the skin and under the skin.
  • Let the marinated chicken stand for ten minutes before roasting the chicken in the oven at 375F for an hour.
  • [optional] Add potatoes, carrots, onions or other vegetables to make a meal out of the chicken.
  • After roasting, carve and serve!

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