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Caribbean Spice Christmas Roaster
Course: Main Course, Main Dish
- 1 8-10 lb. chicken roaster
- 1 gallon salted water
- 3 Tbsp. rotisserie seasoning
- 1 Tbsp. jerk seasoning dried
- 1 Tbsp. paprika
- 1/2 Tbsp. brown sugar
- 1/2 Tbsp. salt
- 1/2 Tbsp. ground garlic
- 1/2 Tbsp. ground cinnamon
- 2 Tbsp. dried thyme leaves
- 1 cup vegetable oil
- 1 cup chicken stock
- 1 lb mirepoix mixture celery, carrot and onion
Prep the roast: add salt and balance with a little sugar in 1 gallon of water.
Rinse chicken under cold water and submerge in the 1 gallon of seasoned water; leave to soak overnight.
In a bowl, mix all spices with the cup of oil then leave undisturbed for 10 minutes.
Cook the roast: preheat oven to 375 degrees F (190 degrees C).
Drain the chicken on paper towel and dry properly, then with spice mixture thoroughly (rub all over and in all cavities!)
In a roasting pan, put chicken on top of vegetables. Roast approximately 2 hours, basting every 45 minutes with chicken stock.
To test if your chicken is done, insert thermometer at the thickest point of the roaster - it should read 165 degrees C.