The following marinade will take your next roast chicken dish to a new level .
Mix together 75 gm of ground black pepper , 85 grams of ground cumin , 50 gm of ground coriander
In a separate bowl mix together 185 ml of rice bran oil with 3 tbs of minced garlic and 225 ml of red wine vinegar , blend until well mixed .
Now add the spice mixture along with 375 ml of stout , 75 gm of castor sugar and 35 gm of cooking salt .
Stir until the salt and sugar is dissolved .
Pour this marinade over 1.5kg whole chicken and rub all over to coat well .
Cover the marinated chicken and let sit in the refrigerator overnight
Next day , preheat your oven to 220deg C.
Place the chicken on a wire rack in a roasting pan , then pour the remaining marinade over the chicken and cover with sheet of baking paper and loosely fold over a sheet of foil .
Bake for 20 minutes , then remove the baking paper and foil and bake for 20 minutes or until the chicken is golden .
To test if your chicken is cooked ...pierce the thickest part of the thigh with a skewer and the juices should run clear .
Serve with crispy roasted potatoes ....prevalent your oven 220 deg C
Place 12 small potatoes cut into quarters in a large saucepan and fill with enough hot water to cover .
Boil uncovered for 8 minutes until potatoes are tender .
Drain and return the potatoes to the warm saucepan, place the lid on and shake gently until the potatoes are fluffy on the surface .
Now arrange potatoes in a single layer on a lined baking tray , spray the potatoes with cooking oil and bake for 15 minutes or until tender , crisp and golden .
Serve with the roast chicken and savoury blueberry sauce .
Mix together 75 gm of ground black pepper , 85 grams of ground cumin , 50 gm of ground coriander
In a separate bowl mix together 185 ml of rice bran oil with 3 tbs of minced garlic and 225 ml of red wine vinegar , blend until well mixed .
Now add the spice mixture along with 375 ml of stout , 75 gm of castor sugar and 35 gm of cooking salt .
Stir until the salt and sugar is dissolved .
Pour this marinade over 1.5kg whole chicken and rub all over to coat well .
Cover the marinated chicken and let sit in the refrigerator overnight
Next day , preheat your oven to 220deg C.
Place the chicken on a wire rack in a roasting pan , then pour the remaining marinade over the chicken and cover with sheet of baking paper and loosely fold over a sheet of foil .
Bake for 20 minutes , then remove the baking paper and foil and bake for 20 minutes or until the chicken is golden .
To test if your chicken is cooked ...pierce the thickest part of the thigh with a skewer and the juices should run clear .
Place 12 small potatoes cut into quarters in a large saucepan and fill with enough hot water to cover .
Boil uncovered for 8 minutes until potatoes are tender .
Drain and return the potatoes to the warm saucepan, place the lid on and shake gently until the potatoes are fluffy on the surface .
Now arrange potatoes in a single layer on a lined baking tray , spray the potatoes with cooking oil and bake for 15 minutes or until tender , crisp and golden .
Serve with the roast chicken and savoury blueberry sauce .
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