JERK BRINED & ROASTED CHICKEN

AFRO FUSION CUISINE JERK BRINED & ROASTED CHICKEN with Sweet potatoes & Gravy

INGREDIENT LIST:

A.1 whole chicken, cleaned and prepped

B. INGREDIENTS FOR THE BRINE
1/2 cup salt
1/2 cup brown sugar
8 cups of cold water
1 Tsp. AFRO FUSION – MAMA DEACON JERK SEASONING
5 Pimento seeds
1 tsp. black pepper
2 cloves garlic – finely diced
1 Tsp ginger, grated
1 whole Scotch Bonnet
4 scallion Stalks- white and green parts only – finely diced

C. INGREDIENTS FOR BASTING AS YOU COOK
8 Tsp. Afro Fusion Reggae Girl Jerk Marinade for strong authentic Jamaican flavor or MAMA DEACON JERK SAUCE for a Fusion Jerk and BBQ flavor

D. INGREDIENTS FOR THE BUTTER RUB TO COAT YOUR CHICKEN
6 Tsp. soft unsalted butter
1 Tsp. fresh Rosemary, chopped and 2 tsp of Thyme Chopped
6Tsp of organic Honey divided (3 &3)

E – 4 sprigs of Thyme and 3 sprig of rosemary

F. INGREDIENTS FOR THE GRAVY
1 onion, chopped
½ cup white or red dry wine
2 T. flour
½ cup chicken broth

G- 4 sweet potatoes- peeled and sliced lengthwise (you can use any root vegetables)

TECHNIQUE

BRINING YOUR CHICKEN AFRO FUSION STYLE

Step#1Over low heat dissolve salt and sugar in 8 cups of water and add all other remaining brine ingredients. Allow the brine to cool completely. Pour into a large bowl or covered container. Submerge chicken in brine, cover and refrigerate for two hours.

Step#2 Adjust oven rack to lower middle position of oven and preheat oven to 400 degrees.

Step #3 Remove chicken from brine and drain completely. Discard brine. Pat chicken dry with paper towels.

SEASONING YOUR CHICKEN TO ROAST

Step #4 Mix the butter and the fresh herbs. Slide your fingers under the skin of the chicken breasts and gently but firmly separate skin from the meat of the breast and thighs. Rub the butter mixture on the breast meat under the skin and rub the skin to distribute the butter over the breasts and thighs.
Step# 5 Rub top of skin with 3 tbs of Afro Fusion Jerk Sauce or marinade. Insert sprigs of thyme and rosemary into the body cavity.

ROASTING THE CHICKEN AFRO FUSION STYLE

Step #6 Lightly oil an oven proof dish and arrange the sliced sweet potatoes in it to form a “bed”. Place chicken wing side up onto the bed of sweet potatoes and bake for 20 minutes. Take two large wads of paper and flip chicken onto other side, and baste with 3 tsp of Afro Fusion Jerk Sauce or marinade and continue baking for another 20 minutes. Turn the chicken onto its back, and paint again with remaining sauce. After 15 minutes, drizzle chicken with honey.
Finish roasting chicken for another 10 minutes, or until the juices run clear. Transfer chicken to a plate and let rest for 10 minutes, cover with foil and set aside.

MAKING THE GRAVY – AFRO FUSION STYLE
Step #7 Pour the butter gravy from the chicken into a saucepan and heat over medium heat. Add onion and sauté until translucent. Add wine and cook for a couple of minutes. Make a slurry with chicken stock and the flour. Add to onions with any remaining drippings from the chicken. Add freshly ground black pepper and herbs from the cavity of the chicken. Cook over a medium-low fire until gravy thickens. Serve chicken with gravy, roasted potatoes and sautéed spinach or asparagus or a green salad.

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Irie Zulu by Afro Fusion Cuisine
7237 W. North Ave.
Wauwatosa, WI 53213

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555 West Webster Avenue
Chicago, IL 60614
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