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Post by treatmaker on Apr 17, 2007 17:52:50 GMT -5
I made this chicken after watching FoodTv's Sarah Moulton. Used my cast iron pans for this dish. It came out juicy, garlicky and crisp. Here's a great way to roast a chicken.
2 cups quartered onion 10 cloves garlic mashed with 1 teaspoon salt 1/2 cup white wine 1/4 cup olive oil 2 teaspoons white vinegar 1 (3-pound) frying chicken, cut in half 1/4 cup lime juice 1/2 teaspoon black pepper 2 teaspoons ground cumin Flour, for dusting Olive oil, for frying
Place the onion, half of the garlic/salt mixture, wine, olive oil, and vinegar in a blender and chop thoroughly. Pour marinade over the chicken and refrigerate, covered, for 2 to 4 hours. Drain marinade from chicken and pat chicken dry with a paper towel. Preheat oven to 375 degrees F.
Rub the chicken halves on both sides with the rest of the mashed garlic/salt mixture. If you can get some of this underneath the skin without ripping, great. Sprinkle the chicken with lime juice and then black pepper and cumin on both sides. Dust chicken lightly with flour and brown chicken quickly on both sides with olive oil in a saute pan.
Place chicken halves in a roasting pan, skin side up. Roast 30 to 45 minutes, or until juices run clear.
This was a hit last nite and as I've mentioned before I have one boy that's a pain in the ass to feed.
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Post by ahappycamper on Apr 17, 2007 18:14:21 GMT -5
This chicken recipe sounds really good also. Another one to add to the list to make once my stove is back together.
What kind of cast iron pan did you use? I only have frying pans.
Janice
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Post by fschimmel on Apr 17, 2007 19:29:47 GMT -5
treat, now your cook'n. Can this be adapted ofr the grill as well?
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Post by treatmaker on Apr 18, 2007 7:44:04 GMT -5
ahappycamper,
I used two large cast iron fry pans because I doubled the recipe.
Frank,
I think this will adapt to the grill. I plan on trying it out when the weather gets warmer.
Treatmaker
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Post by treatmaker on Apr 18, 2007 7:45:27 GMT -5
An addendum to my last post: I think this recipe would be great using a bonless pork loin too.
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Post by damnoldhippie on Apr 18, 2007 11:28:15 GMT -5
An addendum to my last post: I think this recipe would be great using a bonless pork loin too. That sounds great, too!
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Post by fschimmel on Apr 21, 2007 10:09:31 GMT -5
I will be trying this on the grill tomorrow. 70 degrees and sunny, A beautiful spring day ahead.
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Post by fschimmel on Apr 23, 2007 4:47:46 GMT -5
Used Treatmaker's Cuban Chicken recipe and adapted for the grill. Instead of cutting the chicken entirely in half, I cut out the back boune and spatchcocked the chicken. I then marinated for four hours and grilled over charcoal and hickory for 45-50 minutes on a 250 degree webber. It was almost 80 degrees out yesterday. Enjoyed dinner outside. Almost forgot to add, chicken was moist and flavorfull. My wife dod complain about the garlic, on my breath, later.
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