After hearing Mass in the morning, I decided to rest at home before I prepare my lunch. Since Papa was having lunch at home, I wanted something a bit more special. Heck, I wanted a SUPERB lunch because it’s the first day of my break from what I think was the most challenging of all the semesters I’ve ever had!
I went to Shopwise Araneta at around 9 am with only “Roast Chicken” in my head. However, I still hadn’t decided what recipe I would be using nor what ingredients I would be buying. But as if it was divine revelation, I thought of making smoky recipe for roast chicken, something that would either give me some Latin American or Arabic aftertaste.
Here then are the ingredients I used for my “Smoky Roasted Chicken”:
1 and 1/4 kilo chicken
1 tablespoon of Pepper corns
1 hole green bell pepper for stuffing
1 tablespoon of dried Rosemary
2 tablespoons of Worcestershire sauce
1 whole garlic, minced
1/2 onion for stuffing
Garlic flavor Star Margarine for coating the bird every now and then
Salt to taste
I didn’t really use the oven (I’m scared of ovens!) but I used a “turbo” or rotisserie. After marinating the chicken for a good one hour and a half, I placed the bird in the turbo, basting the chicken constantly with the garlic-flavored Star margarine.
The result: a tender roasted chicken, slightly over-cooked to make the skin crispier and really smoky in flavor. The bell pepper and the onion in the bird’s cavity gave it a unique almost Mexican aroma and taste. The garlic as well as the galic-flavored margarine truly enhanced the flavor of the chicken, adding that delicious garlicky flavor. The sauce was heavenly, a mix of butter and chicken fat. The dried Rosemary herbs also made the dish more delightful. I paired the dish with a cooling cucumber salad that is served cold with generous amounts of vinegar, olive oil, pepper and salt as well as some sugar.
This recipe hecho ayer.