Chipotle Chilli And Sundried Tomato Roast Chicken

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Only a week of school holidays to go so time to get back into sharing what I’ve been up to in the kitchen these last few weeks!

As many of you know, I’m a BIG fan of flattening whole chooks like this, it’s really quite easy with a pair of poultry shears or kitchen scissors, you just cut up each side of the spine, trim around the skin, flip the chook over and squash the breasts down with the palm of your hand. I then loosen as much of the skin as I can to then pour the marinade right in against the skin for maximum flavour and to give you some really juicy chicken.

Dont waste any pan juices or the bones either! I pop the removed spines under the chooks to roast at the same time and then once we are done, all of the bones and pan juices go into the pressure cooker to make an amazing smoky stock, great for tomato based soups or even dirty rice!

Serves 10-12.

Ingredients

2 x 1.6kg chickens, spines removed and flattened

2 chipotle chillies in Adobe sauce plus and extra tablespoon of sauce

10 Sundried tomato halves

4 garlic cloves

2 tablespoons smoked paprika

1 tablespoon dried oregano

100mls olive oil

salt and pepper

Method

Prepare the chicken first. once the spine has been removed, I use poultry shears, flatten the chicken breasts with the palm of you hand. Next, slide your fingers up under the skin over the breasts, legs and thighs, loosening it as you go.

In a processor, whizz up the chipotle chillies and sauce, Sundried tomatoes, garlic, smoked paprika, oregano, salt, pepper and oil.

Now, por the marinade into a piping bag or a food prep bag. Cut the corner off and use the bag to squeeze most of the marinade under the skin of the two chooks. Rub the remaining marinade over the outside over the skin while rubbing the marinade under the skin to make sure it goes into all of the nooks and crannies!

Allow the chicken to marinade for 4-24 hours if you have time.

Preheat the oven to 180 degrees Centigrade.

Lay the chooks in a roasting tin, breasts up.

Roast in the oven for 80 minutes, basting regularly until the skin is supe crisp and the meat cooked through.

Allow to rest for 20 minutes before serving to give you supe moist meat.

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