Indian-Spiced Whole Chicken Serves 6 Ingredients 3 cups red potatoes, roughly chopped 3 garlic cloves 1 large onion, roughly chopped 1 Midamar Air-Chilled Organic Whole Chicken 2 ounces real butter or solid ghee 2 tablespoons ground cumin 2 tablespoons ground turmeric powder 1 teaspoon ground cloves 4 large bay leaves 1/2 teaspoon mild curry powder 1/2 teaspoon white pepper 1/4 teaspoon black pepper 1 tablespoon whole allspice 1 teaspoon mustard seeds 2 tablespoons smoked paprika 2 cups water Directions Preheat oven to 375° F. To a deep pan, baking dish, or oven pan with a rack, add the cut potatoes, garlic and onion. Loosen the skin of the chicken's breast and stuff it with small cubes of cold butter or ghee. Push it in and use your fingers to spread it to other parts of the chicken, such as the thighs and in between the creases of its wings. Flip the bird over so that it is now breast-side down. Add all the spices to the roasting pan and rub all over the chicken. Mix up the spices with the vegetables, too. Flip the bird again so that it is now breast side up (optional). Add water to the pan, but not over the chicken. Bake, uncovered, for 45 minutes to allow the breast of the chicken to be nicely browned. Turn the bird gently over so that the breast is faced down for the remainder of its cooking time. Reduce heat to 325° F. and bake, covered with foil, for an additional 1 hour and 30 minutes. Remove chicken from the oven and check internal temperature of the meat away from the bone. It should read at least 165° F. Allow the meat to rest, covered, for at least ten minutes before cutting. Engr Sulthan
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Posted by: "Engr.Sulthan" <er_sulthan@yahoo.com>
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