Best Anguillan Roast Chicken Recipes

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JACQUES PEPIN'S BASIC ROAST CHICKEN



Jacques Pepin's Basic Roast Chicken image

Changing a meal's status requires more than a change of name, but not much more. Roast chicken is still roast chicken whether you label it haute cuisine, bourgeois cuisine or country cooking; even calling it "poulet roti" will not transmogrify this simple bird. Move, however, from the kitchen to the dining room and from everyday dishes to fine china, then add an appetizer and dessert, and a family meal becomes a festive dinner for guests.

Provided by Jacques Pepin

Categories     dinner, easy, weekday, times classics, main course

Time 55m

Yield 4 servings

Number Of Ingredients 2

1 3 1/2-pound chicken
Salt and ground pepper to taste

Steps:

  • Preheat the oven to 425 degrees. Sprinkle the chicken inside and out with the salt and pepper and fold the wings akimbo to position them closer to the body. Place the chicken on its side in an oven-safe skillet, preferably cast-iron.
  • Place the chicken in the skillet in the oven and cook for 20 minutes, then turn the chicken over and cook another 20 minutes. (By cooking the chicken on its sides, the juices stay in the breast and, since only the back is exposed, the chicken does not need constant basting.) Finally, turn the chicken onto its back, baste it with the cooking juices and continue to cook 10 minutes. It should be golden in color.
  • When the chicken is cooked, cut it into pieces and serve, with the drippings on the side.

Nutrition Facts : @context http, Calories 583, UnsaturatedFat 26 grams, Carbohydrate 1 gram, Fat 41 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 12 grams, Sodium 926 milligrams, Sugar 0 grams, TransFat 0 grams

JUICY ROASTED CHICKEN



Juicy Roasted Chicken image

My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.

Provided by ROBINROCKINGBIRD

Categories     World Cuisine Recipes     European     German

Time 1h40m

Yield 6

Number Of Ingredients 5

1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
½ cup margarine, divided
1 stalk celery, leaves removed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
  • Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g

PERFECT ROAST CHICKEN



Perfect Roast Chicken image

For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

ANGUILLAN ROAST CHICKEN



Anguillan Roast Chicken image

Number Of Ingredients 13

1 chicken (3 1/2 to 4 pounds), cut into 8 pieces
1 bunch scallion, both white and green parts, trimmed and coarsely chopped
1 shallot, coarsely chopped
4 cloves garlic, coarsely chopped
1 onion, small, coarsely chopped
1/2 to 2 scotch bonnet chiles, chopped (for a milder seasoning, seed the chiles)
2 teaspoons salt, or more to taste
2 teaspoons thyme, chopped fresh, or 1 teaspoon dried
1/2 teaspoon black pepper, freshly ground
2 bay leaves, crumbled
1/2 cup olive oil
1/4 cup rum, preferably 151 proof
Anguillan Barbecue Sauce (see recipe)

Steps:

  • 1. Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Place the chicken in a large nonreactive bowl. Combine the scallions, shallot, garlic, onion, chiles, 2 teaspoons salt, thyme, pepper, and bay leaves in a food processor and process to a paste. Add the oil and rum and process until blended and smooth. Taste for seasoning, adding salt as necessary the mixture should be highly seasoned. Pour the marinade over the chicken in the bowl and turn the pieces to coat thoroughly. Cover and let marinate, in the refrigerator, for 12 hours.2. Preheat the grill, using the two-tiered method. If using a charcoal grill, preheat to medium. If using a gas grill, place the wood chips in the smoker box and preheat the grill to high then, when smoke appears, lower the heat to medium.3. When ready to cook, if using charcoal, toss the wood chips on the coals. Oil the grill grate. Remove the chicken from the marinade and place, skin side down, on the grate over the hotter section of the grill. The last 5 minutes, brush the chicken with a small amount of the barbecue sauce.4. Transfer the chicken to a serving platter and serve with the sauce on the side. Reserve any leftover sauce for another use.Serves 4

Nutrition Facts : Nutritional Facts Serves

SHEET-PAN CHICKEN WITH POTATOES, ARUGULA AND GARLIC YOGURT



Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt image

Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included. A savory yogurt sauce adds a creamy touch, but it's optional if you're not a yogurt sauce fan. Feel free to double the recipe if you're feeding a crowd, though make sure to use two sheet pans so that everything is spread out in one layer, which is critical for browning.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, weeknight, roasts, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds chicken thighs and drumsticks
1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
2 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon black pepper, more as needed
2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
1/2 teaspoon ground cumin
4 1/2 tablespoons extra-virgin olive oil, more as needed
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
1/2 teaspoon lemon zest (from 1/2 lemon)
1/3 cup plain yogurt (do not use Greek yogurt)
1 small garlic clove
2 ounces baby arugula
Chopped fresh dill, as needed
Lemon juice, as needed

Steps:

  • Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
  • Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
  • Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
  • While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
  • To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.

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Anguillan roast chicken recipes refer to the various ways locals of Anguilla prepare and season their roast chicken dishes. Anguilla is a small island in the northern Caribbean known for its exquisite food culture. One of the most popular dishes on the island is roast chicken, which is often seasoned with a unique blend of spices and cooked to perfection. The art of cooking roast chicken is universal and practiced across many cultures, with each community adding its signature twist to the dish. Anguilla is no different as the local spices and cooking techniques used set their version of the dish apart from others.

Preparation

Before roasting the chicken, it is essential to prepare the bird thoroughly to ensure it cooks evenly and retains its moisture. The chickens are often washed and cleaned before being marinated in a blend of spices to add flavor to the dish.
Spices and Seasonings Used in Anguillan Roast Chicken Recipes
Anguillan roast chicken recipes often incorporate a blend of herbs and spices such as:
  • Thyme
  • Garlic
  • Parsley
  • Scallions
  • Ginger
  • Allspice
  • Black pepper
  • Cloves
  • Cinnamon
  • Nutmeg
  • Chili peppers
These spices are mixed together to create a dry rub that is rubbed all over the chicken, including under the skin to infuse the flavors into the meat.

Cooking Techniques

Roasting is the most popular method of cooking chicken in Anguilla. The bird is typically placed on a roasting rack and cooked in an oven, smoker, or grill. The cooking time and temperature can vary depending on the size of the bird, with larger chickens requiring more time to cook fully. Other cooking techniques used for roast chicken in Anguilla include grilling or slow-smoking the bird. These methods give the chicken a smoky flavor that perfectly complements the spiciness of the seasoning blend.

Serving Suggestions

Roast chicken is a versatile dish that can be served with various accompaniments. In Anguilla, the chicken is often served with rice and peas, a traditional Caribbean dish made with beans, coconut milk, and spices. Other popular side dishes on the island include macaroni pie, salad, and green vegetables. Anguillan roast chicken recipes have become a must-try food when visiting the island because of their unique flavorful taste. For those who love spicy food, the hearty flavors of the seasoning blend and the moist, tender chicken will tantalize their taste buds.

Conclusion

In conclusion, Anguillan roast chicken recipes are a delicious blend of spices, seasonings, and cooking techniques that create a flavorful, moist, and tender dish. The island's use of local herbs and spices gives the dish a unique taste that sets it apart from other roast chicken dishes around the world. If you're ever in Anguilla, be sure to try this mouth-watering dish and discover why it's a favorite among locals and tourists alike.
Anguillan roast chicken is a popular dish that has been a local favorite in Anguilla for centuries. This dish is simple to make and packed with delicious flavors that will leave you coming back for more. In this article, we will explore tips and tricks to help you achieve a perfect Anguillan roast chicken recipe.

Tip 1: Brining the chicken

Brining is a process that involves soaking the chicken in a saltwater solution for a few hours. This helps to enhance the flavor and tenderness of the chicken. To brine the chicken, fill a large container with water and add salt, sugar, and other seasonings such as garlic, bay leaves, and thyme. Place the chicken in the container and let it soak in the brine for at least 2-3 hours, or overnight for best results.

Tip 2: Use fresh ingredients

For the best taste and flavor, ensure that all the ingredients used in the recipe are fresh. This includes the chicken, herbs, and spices. Fresh herbs such as thyme, rosemary, and parsley add a unique flavor to the dish compared to their dried counterparts. Fresh spices also have a strong aroma and flavor that will give the chicken a rich and savory taste.

Tip 3: Use a meat thermometer

Cooking the chicken to the right temperature is crucial in ensuring a juicy and well-cooked bird. Using a meat thermometer helps to monitor the internal temperature of the chicken and ensures it is not under or overcooked. The ideal internal temperature for roasted chicken is 165°F. Insert the thermometer in the thickest part of the chicken, avoiding the bone.

Tip 4: Basting the chicken

Basting involves brushing or drizzling melted butter, herbs, or juices over the chicken while roasting. This helps to keep the chicken moist and adds flavor to the skin. Baste the chicken every 20-30 minutes during the roasting process. You can also use a marinade or dry rub to add more flavor to the chicken.

Tip 5: Resting the chicken

After the chicken is cooked, ensure that you let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute and ensures that the chicken remains juicy and tender. Cover the chicken with foil to keep it warm while it rests.

Tip 6: Using a roasting pan

A roasting pan is an essential tool for roasting chicken. The pan has a rack that elevates the chicken, allowing air to circulate and cook the chicken evenly. The drippings from the chicken collect in the pan, creating a delicious base for making gravy or sauce.

Tip 7: Adding vegetables

Adding vegetables such as carrots, onions, and potatoes to the roasting pan is an excellent way to add flavor and nutrition to the dish. The vegetables cook in the chicken juices, absorbing the delicious flavors, and complementing the chicken. Cut the vegetables to the same size to ensure even cooking.

Tip 8: Preparing the chicken

Before cooking the chicken, ensure that it is clean and properly prepared. Remove the giblets and excess fat from the cavity. Rinse the chicken under cold water and pat it dry with paper towels. Season the chicken with salt, pepper, and other spices before roasting.

Tip 9: Using a convection oven

Using a convection oven helps to cook the chicken evenly and quickly. The oven uses a fan to circulate hot air, ensuring that the chicken cooks evenly on all sides. The cooking time is also reduced, ensuring that the chicken remains tender and moist.

Tip 10: Serving the chicken

After resting the chicken, transfer it to a platter and garnish with fresh herbs such as thyme or rosemary. Serve with roasted vegetables, gravy, or sauces. Anguillan roast chicken is a delicious main course that can be paired with a variety of side dishes such as rice, salad or pasta.
Conclusion:
In conclusion, preparing an Anguillan roast chicken recipe requires proper preparation, cooking techniques, and fresh ingredients. Follow these tips to create a juicy and delicious roasted chicken that will be loved by all. Experiment with different herbs, spices, and vegetables to create a unique flavor profile that will leave a lasting impression.

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