Peruvian Roast Chicken with Garlic and Lime

Title: Peruvian Roast Chicken with Garlic and Lime
Serves 4

From: Cook’s Illustrated

Ingredients:

Note: You need a vertical poultry roaster for this recipe. If you don’t
have one, substitute a 16-ounce can of beer. Open the beer and pour out (or
drink) about half of the liquid. Spray the can lightly with nonstick cooking
spray and proceed with recipe.

3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh mint leaves
2 tablespoons kosher salt
3 medium garlic cloves, peeled and roughly chopped
1 tablespoon ground black pepper
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon sugar
2 teaspoons dried oregano
1 teaspoon minced habanero pepper
1 teaspoon zest and ¼ cup juice from 2 limes
1 (3 ½ to 4 pound) whole chicken

1. Process all ingredients except chicken in blender until smooth paste forms,
10 to 20 seconds. Using fingers or handle of wooden spoon, carefully loosen
skin over thighs and breast and remove any excess fat. Rub half of paste
beneath skin of chicken. Spread entire exterior surface of chicken with
remaining paste. Tuck wing tips underneath chicken. Place chicken in large 2-
gallon zipper top bag and refrigerate for at least 8 hour and up to 24 hours.

2. Adjust oven rack to lowest position and heat oven to 325 degrees. Place
vertical roaster on rimmed baking sheet. Tie chicken legs together and slide
over vertical roaster so chicken stands upright and breast is perpendicular to
bottom of pan. Roast until skin just begins to turn golden and instant-read
thermometer inserted into thickest part of breast registers 140 degrees, 45 to
55 minutes. Carefully remove chicken and pan from oven and increase oven
temperature to 500 degrees.

3. When oven is heated to 500 degrees, place ½ cup water in bottom of pan
and return to oven. Roast until entire skin is browned and crisp and instant-
read thermometer registers 160 degrees inserted in thickest part of breast
and 175 degrees in thickest part of thigh, about 20 minutes. Check chicken
halfway through roasting; if top is becoming too dark, place 7-inch square
piece of foil over neck and wingtips of chicken and continue to roast.

4. Carefully remove chicken from oven, and let rest, still on vertical roaster, 20
minutes. Using kitchen towel, carefully lift chicken off vertical roaster and onto
platter or cutting board. Carve chicken, and serve passing sauce separately.

Peruvian Chicken Sauce
Makes about 1 cup

1 large egg
2 tablespoons water
1 tablespoon minced onion
1 tablespoon juice from 1 lime
1 tablespoon minced fresh cilantro
1 tablespoon minced pickled jalapenos
1 medium garlic clove, minced or pressed through a garlic press (about 1
teaspoon)
1 teaspoon yellow mustard
1/2 teaspoon kosher salt
1 cup vegetable oil

Process all ingredients, except oil, in food processor, until finely chopped,
about 5 seconds. With machine running, slowly drizzle in oil in steady stream
until mayonnaise-like consistency is reached, scraping down bowl as
necessary.

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Filed under chicken, cook's illustrated, peruvian, roasted

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