Wednesday, March 5, 2014

Chipotle Lime Roast Chicken

I don't know what it is about a roast chicken, but for some reason, I very rarely veer from the traditional butter & herbs.  There was that delicious Jamie Oliver Chicken in Milk dish that I once ventured...Oh, the picture of it is horrible looking back!  But, it was super yum - believe!  Mostly though, I'm stuck in a roast chicken rut.   The same recipe, the same way, every time.   Even the same recipes tend to get on a weekly rotation, relate-able?  I'm lucky though, as I work in the library, with inspiration just a book shelf away,  and usually a massive pile of cookbooks end up at my bedside. My main problem is time management, or maybe not the management of it, but lack of it all together! Roast up this chicken on a lazy Sunday, and reap the benefits with at least two more meals!  A time saving meal solution - hooray!
I can't remember where I found this recipe, but I can not recommend it highly enough.  Full, full, FULL of citrus infused flavour and a hint of chipotle spice.  It's worth the effort of roasting for the leftovers alone...which I turned into an amazing white chicken chili!  The recipe for which, will be posted in a timely matter.  
Forewarning: hang onto that carcass! (sound lovely, doesn't it?) 

Chipotle Lime Roast Chicken

1 3-4 lb. whole chicken
2 Tablespoons butter
2 cloves garlic, minced
2 Tablespoons cilantro, finely minced
1 Tablespoon adobo from chipotle chilies
1/2 teaspoon salt
zest of 1 lime

Sweet and Spicy Wet Rub
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

1/4 teaspoon ground coriander
1/2 teaspoon coarsely ground salt
1/2 teaspoon freshly ground black pepper
1-2 teaspoons brown sugar
Enough freshly squeezed lime juice to make a paste (save your limes!)

Handful of fresh cilantro, no need to chop
3-4 Garlic cloves, no need to peel
Spent limes

Preheat oven to 350F.  Prepare your roaster in your favourite method, by greasing with butter or spray oil, or lining with foil.  Carefully slide your hand between the skin and the breast of the chicken, moving your hand around, to loosen the skin. 
Combine butter, minced garlic cloves, cilantro, adobo, salt, and lime zest and rub it under the skin of the chicken. In a small bowl, combine the garlic powder, onion powder, coriander, brown sugar, salt & pepper, and enough fresh lime juice to create a paste for the chicken rub.  Massage the rub all over the chicken.  Stuff the inside of chicken with whole cloves of garlic, spent limes, and a handful of cilantro. 
Bake, covered, in preheated oven for approximately 1.5 - 2 hours or until the juice runs clear when breast is pierced.  Return to the oven with lid off for an additional 15-20 minutes, for the bird to brown, and the skin to get crispy.  Allow to bird to rest for about 5 minutes, before carving and serving.   
The pan drippings make a delicious gravy!  To make the gravy, use roaster (free of tinfoil), or pour drippings to pot.  Make a thickener using about ½ cup water, and Tablespoon or two of all purpose flour.  Turn heat to medium high, and add flour paste to grease, whisking until thickened.  
The chicken goes great with rice, beans and corn.  
Keep the bones!!  Remove as much leftover meat as possible, and keep in fridge.  Place the whole carcass in a large soup pot, and fill the pot with water, so the bones are completely covered.  Turn heat to lowest possible setting, and leave overnight to simmer.


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