Peruvian Rotisserie Chicken (Pollo a la brasa)

marie Thu, 01/20/2011 - 18:47

Ingredients :

1 whole chicken approx. 2 lbs
1/2 lb cooking salt
4 tsp dark beer
1 tsp cumin
2 tbsp white vinegar
2 tsp black pepper
Rosemary
Oregano
Annatto or paprika to add some color.

Preparation:

Dissolve the cooking salt in a container or a pot big enough to hold approximately 3 cups of water and the whole chicken. Soak the chicken in this salty water for approximately 20 minutes, after that take the chicken out and get rid of the water. Mix the beer, cumin,vinegar and pepper. Smear the chicken inside and out with this mix, letting it sit for no longer than 15 minutes prior to begin cooking. Mix the rosemary and oregano, insert some inside the chicken and the rest on the outside. Rub the entire chicken with the annatto or paprika to give it a little color.

Place the chicken in a rotisserie for approx. one hour to one hour and half.

If a rotisserie is not available you may cook it in the oven. Preheat the oven at 350 degrees F. Place the chicken inside a roasting pan with a rack, cover it with aluminum foil. Cook the chicken for 1 to 1 1/2 hours or until the internal temperature reaches 180 for thighs taking the reading in the thickest part. You can test for doneness by cutting into the deepest part of the thigh. If the meat is no longer pink and juices run clear, it's done. This should be done later in the process so the juices do not run out of your chicken while it still has a lot of time to cook. Once done, take the aluminum foil out and let it cook for another ten minutes allowing the skin to form a crunchy crust.

You will want the chicken to rest for about 10 minutes before carving to let the juices and heat redistribute.

Serve with french fries, salad and a mayonnaise base sauce.

4 people

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