Jamaican Roast Chicken

Jamaican-Roast-Chicken

This recipe can be used for large or small chickens, even guinea fowl. But I particularly like the taste of poultry that is corn-fed. You will just need to adjust the cooking times, allowing about 15 minutes per 1 pound plus 15 minutes. You must have a covered barbeque for this recipe.

INGREDIENTS

  • 1 (3 pounds) chicken, preferably corn-fed
  • 1 teaspoon paprika
  • 1 tablespoon mild curry powder
  • Pinch of ground cloves
  • Pinch of ground cinnamon
  • Finely grated zest of ½ lemon
  • 1 garlic clove, crushed
  • 1 tablespoon chopped fresh cilantro
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • 4 tablespoons butter, softened
  • 2 fresh bay leaves

PREPARATION

Remove the elastic from the legs and any giblets and excess fat from the chicken cavities.

Mix the paprika, curry powder, cloves, cinnamon, lemon zest, garlic, cilantro, salt and pepper with the butter to make a smooth paste.

Loosen the skin over the breast of the chicken and spread about half of the curry butter over the breast meat in a thin layer. Spread the rest of the butter inside the cavity of the chicken and then push in the bay leaves. Tie the legs back together with string and leave to stand in the refrigerator for 1 hour.

Prepare your barbeque for the indirect method of cooking: restrict the heat source to the edges of the hearth, leaving a space clear in the centre for the food and a drip tray.

Place the chicken directly over the tray, cover with the lid and cook for about 1 hour or until the juices run clear when the thickest part of the thigh is pierced with a thin metal skewer.

Delicious with a reggae disc of Bob Marley and a glass of rum punch.

Serves 4.