Canary Islands Chicken My Style |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Full of flavour, juicy, tasty, aromatic chicken, oven roast in a bag. Easy recipe, good both hot and cold, with the special hint of Spanish dry sherry. You'll never make chicken other way! Ingredients:
1 roasting chicken, clean, fat trimmed |
1 oven cooking bag, suitable for your chicken size |
1/2 tablespoon salt (to taste) |
1/2 teaspoon ground black pepper |
1 tablespoon dried garlic |
1 tablespoon sweet paprika |
1 teaspoon ground cayenne pepper (to taste) |
1 teaspoon ground cumin |
1 teaspoon thyme |
1 teaspoon rosemary |
1 teaspoon oregano (marjoram) |
1 1/2 cups of dry spanish sherry wine (the one we call manzanilla ) |
1 cup pure extra virgin spanish olive oil |
Directions:
1. Place chicken in the bag. Add all dry ingredients, add sherry and olive oil. Once bag is closed, shake well to let ingredients mix and run around.
2. Make two little pinches on top of bag, place in an oven tray and put it into the oven at 375ºF for 1 1/2 to 2 hours, depending on how big your chicken is or how well done you like it. I prefer chicken well done with a crusty skin.
3. When done, let it cool a little and then open bag carefully. Take out chicken and collect all the liquid (there`ll be plenty of it), and please careful-no fainting with the superb smells that will surround you, so different to usual roast chicken in USA. The hint here is the dry sherry wine-the better the label, the best results. Old Spanish wisdom in this wine!
4. Note: As I like mixing different cultures and traditions, try this with a good challah or a southern style cornmeal as well as a salad (only greens, onion and tomatoes and, of course a good Spanish olive oil, salt and vinegar).
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