Barbadosroastchicken Recipes

BARBADOS ROAST CHICKEN

Steps:

• Preheat oven to 450°.
• Rub chicken all over with lemon pieces. Put lemon pieces inside chicken cavity.
• Rub chicken with salt and pepper.
• Combine butter, red pepper, garlic and coriander. Smear over the chicken.
• Roast for 15 minutes. Reduce oven temperature to 375° and roast until juices run clear, approximately 1-1 1/2 hours.

ROAST CHICKEN WITH LEMON AND BUTTER

Steps:

• Preheat the oven to 450˚F.
• Rub the bird inside and out with salt and crushed peppercorns. Stuff a 1/2-tablespoon knob of butter under the skin of each side of the breast, and under the skin of each thigh. Stuff the thyme, bay leaf, and lemon wedges into the chicken's cavity.
• Use the tip of a paring knife to poke a small hole in the skin just below each of the chicken's legs, and tuck each leg carefully into that hole. (You may also truss the chicken with butcher's twine if you know how, but this is much simpler.)
• Place the chicken in a flame-proof roasting pan and roast for 30 to 40 minutes, rotating the pan, moving it to different parts of the oven to account for hot spots, and basting the bird two or three times with a bulb-top baster or long-handled metal spoon. Reduce the oven's heat to 300˚F and continue to roast, basting frequently, for another 30 to 40 minutes or until the bird is done: When you poke the fat part of the thigh with the paring knife, the juices should run clear.
• Remove the bird from the oven, let it rest 15 minutes, then remove the breasts and legs from the carcass, reserving everything. Use a ladle to skim off and discard as much surface fat from the pan juices as possible. Place the roasting pan on the stovetop over high heat and stir in the wine and lemon juice, scraping the bottom of the pan with a wooden spoon to dislodge and dissolve the browned bits. Bring this mixture to a boil and cook until it is reduced by half. Stir in the stock with the wooden spoon, bring to a boil, and reduce again by half. Remove from the heat and strain this sauce through a sieve into a medium, heavy-bottom saucepan over medium heat. Whisk in the remaining 2 tablespoons butter, a tablespoon at a time, until the sauce is thick and glossy. Fold in the parsley and adjust the seasoning with salt and pepper as necessary.
• Serve the chicken-half of the breast plus a drumstick or a thigh per person-with the sauce ladled over, and any remaining sauce in a sauceboat on the table.

BAKED CHICKEN BAJAN STYLE

Steps:

• Heat the oven to 450 degrees. To prepare this dish properly, partly bone chicken, leaving legs and thighs attached. Bone thighs first by place them skin side down on a flat surface. Using small paring or boning knife, scrape meat away from each bone. Sever bone to separate it from leg bone. To bone legs, scrape around the bone almost but not down to the end. Using sharp, heavy knife, cut off major part of bone, leaving about one inch at end. Chop off very bottom of each leg bone.
• Leave breasts and main wing bones attached. Cut off and discard tip of each wing. Cut off and set aside second wing joints. Bone breasts but leave skin intact. Do not remove main wing bone. Use back bone for soup or discard.
• Sprinkle chicken with salt, pepper and half of oregano.
• Put oil in baking dish large enough to hold chicken in one layer when it is added. Add chicken and rub it in oil.
• Blend flour with remaining oregano, paprika, hot red pepper flakes, salt and pepper.
• Dredge each piece of chicken on all sides in flour mixture. Shake off excess.
• Return chicken pieces skin side up to baking dish.
• Place chicken in oven and bake 40 minutes without turning.