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PR Style Roasted Chicken
Wednesday, September 26, 2007
I made this for my Mabon dinner and it was met with good reviews. I used a Puerto Rican traditional seasoning for pork and the smell was amazing. The meat turned out tender and moist.


1 roasting chicken
Goya Adobo
1 large bunch of cilantro
2 heads of garlic
Olive oil
1 lemon
1 onion

1. To make the marinade, chop the cilantro, put into a glass jar. Peel and chop all the garlic (that's two heads, not cloves). Add the garlic to the jar and pour enough olive oil in to cover the garlic and cilantro, then shake in a generous amount of Goya Adobo. This marinade is best after it has set at least a week, but you can use it immediately, also.
2. Now, with the chicken, make sure you take out the giblets. There's an oft-repeated family story about my aunt not taking the giblets in their sack out of a turkey at her first Thanksgiving--it was a mess, but fabulous fodder at family dinners. Slip your hand under the skin and add the marinade beneath the skin, as much as you can. Rub the marinade all over the chicken and season with a little more Adobo. Squeeze lemon all over the chicken, then put the lemon halves and quartered onion into the chicken cavity. Let sit in the fridge for at least 12 hours, 24 is better and 48 is great (if you do the 48 hour soak, wait until the last 24 hours to squeeze the lemon over the chicken).
3. Roast the chicken in a 400 degree oven for 30 minutes, then turn down to 350. It'll take anywhere from 1 1/2 to 2 1/2 hours to cook. Use a meat thermometer to make sure the bird is 165 degrees internally before taking it out. Let it rest about 20-30 minutes. Then carve and serve.

Just a note: make sure you roast the chicken breast side up. Also, this will make good chicken salad, if you have leftovers. And, of course, if you're roasting the chicken, might as well make chicken stock from it, too!
posted by Rose @ 9:00 AM  
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