- 1 tbsp Ginger Paste. It can be home-made by mincing fresh ginger in the food processor.Make sure you add some water to get a smooth consistency.Premix Ginger Paste maybe readily available at your local market also.
- 1 tbsp Garlic Paste. It can be quickly made by crushing several fresh cloves using the flat side of a choping knife on a grinding stone. Use some water to get a smooth consistency.Premix Ginger Paste maybe readily available at your local market also.
- 1/2 cup French Mustard. French Mustard was traditionally produced in Dijon and Bordeaux by gently grinding mustard seeds in stone mills. The wet paste is formed due to the oil in mustard seeds. French Mustard has a dark brown color with a strong vinegary taste. It is readily available at any local outlets.
- 1 tbsp Black Pepper. Fresher the Better
- 1/2 cup Salad Oil. Any standard vegetable oil (olive, sunflower, canola, peanut etc.) would do.
- 1/2 cup Lemon Juice. Use freshly made as it may turn bitter if left-off for long.
- Liquid Smoke (Secret Ingredient). Ideally, roast chicken is made in an open setting using a grill with charcoal lumps or better still with rich smokey dry wood. Using such a grill gives the meat a rich sooty and smokey flavor which it lacks when made indoors in an oven or microwave.Thats where Liquid Smoke comes to the rescue. It is a condensate of the wood smoke minus the tar and ash which are removed during the manufacturing of this ingredient.Removal of tar also reduces the Carcinogen level present in traditional smoked food.Liquid smoke condensate can be used while preparing any smoked food which requires the smokey flavor.
Marination
Mix all the ingredients in a large bowl. Add some salt to taste. Dry the chicken from the outside and inside using paper napkins. Use your hands to apply the marination both on the outside and inside of the chicken. Gently rubbing ensures that the marination is evenly applied and the flavor seeps into the skin. If you intend to cook the chicken in an oven or microwave, truss it to ensure even cooking. If its intended for an outdoor BBQ, make several long cuts along the breast and legs and fill the cuts with the marinade. This will allow the marination and the heat to reach the meat inside. Refrigerate and set aside for 2 to 6 hours. Don't deep freeze the marinated chicken.
Preparation
Preheat the oven to 400 degrees. Place the chicken in a cocotte (or a simple utensil with a lid) and cook for 1 hour. In case you don't have a proper utensil, cover the chicken in foil and place it in the oven in a open plate. The foil will keep the chicken moist while it cooks. If the plans are for a backyard BBQ, make sure your grill is ready and the fire is going.You could roast the whole chicken as is or cut it into smaller pieces and grill them individually. When the meat is nice and brown its usually done.
Serving
Serve with fresh Lime juice, fresh Parsley and French Mustard sauce.
Bon Apetite.
