There is a hugely popular movement lately, for slow roasted meats, falling off the bone, casual eating at its best and I do love doing home grown versions of this way of cooking. ‘Man’s food’ my other half calls it, but still very popular in our house where men are in the minority (read, overruled in most things 🙂 )
I have tried brining and dry rubs as well as combination of the two for bringing out the best of any meat – both work well but for chicken if I’m in a rush, I just use the dry rub and chuck it into the oven. Get a decent bird and this simple roast chicken will be a firm family favourite. It gives a lovely deep smokey flavour and will work on so many meats, pork shoulder, lamb, pork chops even firm fleshed fish will stand up well to this. Make a big batch and it keeps for a good while, make even more and give some out to your friends who will thank you for it. (Just remember to label it well so that people don’t wonder why they are getting dust??
Adapted from Pitt Cue Company Cook book
1tsp Fennel seed
1 tsp Cuimin Seed
1 tsp Black pepper corns
1 tsp Coriander seed
150gr dark Brown sugar or coconut palm sugar
1 tsp garlic powder
15gr smoked paprika
30gr sweet paprika
1 tsp dried organo
1 tsp celery salt
Toast fennel cuimin peppercorns and coriander seeds on a dry pan over medium heat, watch carefully they dont burn and when aromas release tip into a bowl and leave to cool
Blitz and mix thoroughly with the remaining ingredients and keep in a sealed container.
Spicy Roast Chicken
2 heaped tbsp rub
1 free range bird
1 clove garlic peeled and mashed
Mix the rub, butter and garlic together
Make some slashes in the flesh of the chicken then rub the bird
with the mix inside and out.
Cover and leave overnight if possible to marinate at least 2-3 hours
Place your chicken into a roasting tray and cook until the juices run clear.
Serve with some roasted veg and a big chopped salad – Try this one from here