The first time I cooked a whole chicken in London in 2010, the ingredients chosen were what happened to be available. We have used these ingredients on Trinidad chickens over the years and the result never fails to be enjoyable and filling. Here we are more than a decade later with a couple more steps in the preparation of the whole chicken bought in the supermarket.
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You can go straight to the seasoning and cooking. But I buy the chicken the day before. Clean off any feathers and bits of the yellow film on the outer skin. Then salt the cavity and outside thoroughly. Let it sit overnight in a big ziploc bag. Drain off all the liquid that accumulates before you season.
Whole chicken
Salt
Rosemary, 3-4 sprigs chopped
Garlic, 3-4 cloves chopped
Ginger, small piece chopped
Brown sugar, 2-3 tablespoons
Balsamic vinegar, quarter or one-third cup
New potatoes, 10-12
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| Turn the chicken: start roasting breast up, then turn it breast down after about 40 minutes. This results in brown lacquered skin on the back and moist flavourful breast meat. |
Mix rosemary, ginger, garlic, brown sugar with balsamic vinegar.
Drain chicken of any liquid that accumulated. Stuff rosemary seasoning under the skin between thigh and breast, in cavity and over the skin on the outside, paying attention to legs and wings.
Arrange chicken breast up with potatoes around.
Bake for two hours at 180C (350F). After 45-60 minutes,remove from the oven and turn the chicken breast down. Re-arrange potatoes (you could stuff one or two in the cavity) and return to oven.
After two hours, remove from oven to cool before cutting.
This chicken is moist and flavourful, and leftovers make delicious sandwiches.
Use any leftover gravy and carcase in a lentil or vegetable soup.
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