What you need:
1 medium chicken cleaned
A couple of sprigs of thyme
2 rosemary stalks
¼ of an onion chopped
½ cup chopped chives
6 cloves garlic
10 peppercorns
7 cloves
1 tsp cumin powder
1 tsp turmeric
½ tsp red chilli powder
1 cinnamon stick
¼ cup soya sauce
¼ cup honey
Some scotch bonnet pepper diced
Heavily salted water
½ a large lemon
Some carrots
Some small potatoes
Some roughly chopped red onion
Salt
Pepper
How to:
ENJOY!
1 medium chicken cleaned
A couple of sprigs of thyme
2 rosemary stalks
¼ of an onion chopped
½ cup chopped chives
6 cloves garlic
10 peppercorns
7 cloves
1 tsp cumin powder
1 tsp turmeric
½ tsp red chilli powder
1 cinnamon stick
¼ cup soya sauce
¼ cup honey
Some scotch bonnet pepper diced
Heavily salted water
½ a large lemon
Some carrots
Some small potatoes
Some roughly chopped red onion
Salt
Pepper
How to:
- Stab the chicken a couple of times with a sharp fork all over or a knife
- Pour all the ingredients up to and including heavily salted water into a large bowl along with the chicken
- Cover it up and refrigerate for at least 12 hours or more turning in between
- Preheat the oven to 350
- Remove the chicken from the brine and throw it away but do not rinse the chicken
- Insert the lemon into the cavity (you can also poke some holes in the lemon)
- Place the chicken breast face down on a bed of small potatoes, onions and carrots that have some salt and pepper on them (refer to pictures)
- Cover and bake in the oven with the legs facing the back of the oven (hotter) for 45 minutes
- Uncover, turn the chicken over so the breast is now facing up, baste, and bake for another 15 minutes. Baste again and place back in the oven. Repeat as needed (Do baste the potatoes too)
- When the chicken is cooked (I use a thermometer always) you can broil it for 2 to 3 minutes to get the darker skin if you like
- Let stand for 15 minutes then carve
ENJOY!
