Whole Roasted Chicken With Cilantro Sauce

Try this recipe with our Halal, Certified Organic, Pasture-Raised Chicken!

Ingredients:

3 pound whole chicken
6 to 8 cups water
1/8 cup salt
1/8 cup sugar
1 tablespoon peppercorns
1/2 tablespoon crushed red pepper flakes
2 bay leaves
1 tablespoon apple cider vinegar

For Cilantro Sauce:
1 1/2 to 2 cups cilantro stems, cleaned
6 green onions, chopped (just the green parts)
1 serrano pepper, diced
3 cloves garlic, sliced
Juice of 1 lime
4 tablespoons olive oil
1/3 to 1/2 cup water
Salt to taste

You Also Need:
1 red bell pepper
1 poblano pepper
3 large carrots
3 medium Yukon gold potatoes
1 medium red onion or sweet onion
1 1/2 tablespoons lemon pepper seasoning
1 1/2 teaspoon dried thyme
1/2 teaspoon salt
1 tablespoon olive oil
1/4 stick of butter

Preparation:

1. To make the brine, you will need a storage container that can fit the whole chicken with an airtight lid. Combine all of the ingredients for the brine in a bowl or pitcher. With a large knife, cut the breast bone down the center of chicken, so it lays flat. This will help during the browning of the chicken. Transfer the chicken to the storage container. Pour brine over chicken, making sure chicken is fully immersed in the brine. I always brine it with the breast sides down. Brine it overnight for at least 24 hours.

2. Combine all of the ingredients for the cilantro sauce into the blender. Blend on high until smooth, taste for salt. Store in an airtight storage container and keep chilled until ready to use.

3. When you are ready to prepare the chicken, remove it from the brine and let it come to room temperature for about 30 minutes. Preheat the oven to 350ºF. Cut the butter into slices and bring out the cilantro sauce. Preheat a large, heavy pan to medium/high heat, adding a 4 tablespoons of olive oil. Carefully pull the skin of the chicken breast away from the meat to create a pocket. Add the pats of butter and 1/3 of the cilantro sauce under the skin.

4. Preheat 4 tablespoons of olive oil to medium/high heat for a few minutes. Carefully transfer chicken (breast side down) into hot pan and brown for a few minutes. Turn and brown the other side. Transfer chicken to a shallow roasting pan and then into the oven.

5. Roast the chicken for 20 minutes. Chop all of your veggies into 1-inch pieces. After the 20 minutes is up, remove the chicken from oven. Season the vegetables with lemon pepper, thyme, salt, and olive oil, add to the roasting pan. Take a little of the cilantro sauce and baste the chicken all over the exposed areas. Return to oven and continue roasting for another 35 to 40 minutes or until the internal temperature of the chicken breast is 165 degrees. Remove from oven and let the chicken rest for at least 10 to 15 minutes before cutting. Yields up to 5 servings. Serve with roasted veggies and extra cilantro sauce.

Notes: When using the cilantro sauce, make sure you separate the sauce the you will be adding to the raw chicken, so you don’t contaminate the whole batch. On this day, I served the chicken with some asparagus wrapped in bacon. They can be prepared and baked at the same time chicken is cooking. Cook until bacon gets slightly crispy, about 20 to 25 minutes.

Source: http://www.hispanickitchen.com/profiles/blogs/whole-roasted-chicken-with-cilantro-sauce

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