peruvian roast chicken
Ingredients:
1 head garlic
1 3- to 4-pound chicken, excess fat trimmed and giblets removed
2 teaspoons kosher salt, plus additional for seasoning
1/2 teaspoon freshly ground black pepper, plus additional for seasoning
1 tablespoon red wine vinegar
1 teaspoon ground cumin
1 tablespoon light soy sauce
1 teaspoon sugar
1 teaspoon vegetable oil
Directions:
1) Preheat the oven to 425 degrees F. Remove 5 cloves from the garlic head, then halve the remaining head horizontally. Season the chicken cavity with salt and pepper to taste, then stuff with the halved garlic. Smash the garlic cloves, sprinkle with the 2 teaspoons salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic in a bowl and mix with vinegar, the 1/2 teaspoon black pepper, and cumin. Rub the garlic mixture on the outside of the chicken. Whisk the soy sauce and sugar together and brush all over the outside of the bird. Tuck the wings under the back, cross the legs, and tie them with kitchen twine. Set a v-rack or regular rack in a roasting pan and brush with oil.
2) Place the chicken breast side down on the rack and roast until the back is golden brown, 35 to 40 minutes. Remove the pan from the oven and turn the chicken breast side up. Cut the string where it holds the legs together and gently open up the legs a bit. Baste the chicken with the pan drippings and roast again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170 degrees F, 20 to 25 minutes more. Transfer the chicken to a carving board and let rest for 10 minutes before carving. Carve the chicken and serve drizzled with the sauce.
Aji Verde Sauce Recipe
Ingredients:
3/4 cup fresh cilantro
1/3 cup Cotija Cheese
1/3 cup extra-virgin olive oil
1/3 cup water
2 to 3 jalapenos, stemmed, seeded, and diced (keep the seeds if heat is desired)
1 clove garlic
1/2 teaspoon red wine vinegar
1/2 teaspoon kosher salt
Directions:
1) Puree the cilantro, cheese, olive oil, water, jalapenos, garlic, vinegar, and salt in a blender until smooth.