PERUVIAN-STYLE ROAST CHICKEN

PERUVIAN-STYLE ROAST CHICKEN image

Categories Chicken

Number Of Ingredients 13

1 head garlic
1 3 to 4lb chicken, excess fat trimmed and giblets removed
2 teaspoons kosher salt, plus additional for seasoning
1/2 teaspoon freshly ground black pepper, plus additional for seasoning
4 tablespoons white vinegar
3 tablespoons white wine
1 1/2 tablespoons ground cumin
2 tablespoons paprika
2 tablespoons light soy sauce
2 teaspoons sugar
1 teaspoon vegetable oil
juice of 1 lemon
1 quart water

Steps:

Combine water and lemon, and wash chicken in the solution. Remove 5 cloves from the garlic head, then halve the remaining head horizontally. Season the chicken cavity with salt and pepper to taste, then stuff with the halved garlic. Place the chicken in a ziploc bag. Smash the garlic cloves, sprinkle with the 2 teaspoons salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic in a bowl and mix with vinegar, wine, black pepper, paprika and cumin. Pour the spice mixture over the chicken and refrigerate for a minimum of 2 hours (and no more than 24). Remove the chicken from the refrigerator and preheat oven to 425°. Whisk the soy sauce and sugar together and brush all over the outside of the bird. Tuck the wings under the back, cross the legs, and tie them with kitchen twine. Set in a roasting pan and brush with oil. Roast until the back is golden brown, 35 to 40 minutes. Remove the pan from the oven and turn the chicken breast side up. Cut the string where it holds the legs together and gently open up the legs a bit. Baste the chicken with the pan drippings and roast again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170° F, 20 to 25 minutes more. Transfer the chicken to a carving board and let rest for 10 minutes before carving.