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Dominican style Whole Roasted Chicken/Pollo Horneado Entero Dominicano
Desafio
Whether it’s for regular family meals, parties or holidays, there is no doubt that roasted is one of the main dishes that is usually on the menu.  I like to use a method called “sudar” which means “sweating” to pre-cook the chicken.  It’s a wonderful method that infuses the bird with lots of flavor from the marinade.
Ingredients
  • 1 6lbs Whole Chicken
  • ½ Cup Vinegar (optional)
  • 1 tsp Salt
  • ½ tsp Ground Black Pepper
  • 1 tsp Ground Oregano
  • 4 Bay Leaves (it can be added later)
  • 2 tbsp Olive Oil
  • 4 Cloves of Garlic, chopped or mashed
  • 2 Limes
  • 1 Habanero Chile (Aji Gustoso), finely chopped
  •  
  • subheading: Gravy:
  • Left over chicken juice if any
  • 1 tsp of cornstarch
  • 1 tbsp of cold water
  • Chicken stock
  • Fresh or dried Cilantro (optional)
  •  
  • subheading: Garlic Sauce:
  • 4 garlic cloves, finely minced or crushed into paste
  • 1 Tbsp of extra virgin olive oil
  • 1 lime juiced
  • 1 lemon juiced
  • salt and pepper
Steps
  1. Remove giblets from the  inside of the chicken if there is any. *
  2. Rinse the chicken with some fresh water, add one cup of vinegar and enough water to cover the chicken, and let it soak for 5 minutes.
  3. Rinse the chicken with some fresh water, inside and out, then drain it. Make sure not to break the skin.
  4. Put the chicken in a large bowl, add salt, black pepper, oregano, bay leaves, 1 tbsp olive oil, garlic , limes and habanero chile.
  5. Rub the marinate on both sides as well as inside the chicken.
  6. Cover with and let it marinate overnight or for at least an hour. *
  7. subheading: Lets Cook:
  8. In a large pot add 1 tbsp of olive oil, put it on high heat.
  9. When the oil is hot, add the chicken breast side down and let it sear for about 4 to 5 minutes.
  10. Flip the chicken over to the other side and sear for another 4 minutes.
  11. Add the liquid from the marinade and the giblets.
  12. Stir the chicken to make sure it's not stuck to the bottom of the pot, then cover it, put the heat on medium high and let it "sweat for about 35 minutes.
  13. Turn the oven on to 400 degrees, remove the chicken from the pot and place it on the roasting pan. DO NOT discard the juices in the pot.
  14. Pour some of the juices over the chicken, place the chicken in the oven and roast for about 1 hour, basting it every 15 minutes. (if roasting the giblets make sure to baste as well).
  15. After the hour is up, the chicken should be ready, using a meat thermometer check temperature on the thickest part of the breast, it should read 180 degrees. If you want a darker bird, let it bake for an additional 10 to 15 minutes.*
  16. Remove from the oven, cover it with aluminum foil and let it rest for 10 to 15 minutes.
  17. subheading: Gravy:
  18. Dissolve the corn start in the water, until it has the consistency of cream.
  19. Add the drippings to a small saucepan, then add the slurry.
  20. Let it thicken, add chicken stock slowly to make the gravy as thick of as thin as you like.*
  21. Adjust the seasoning and add fresh or dried cilantro for extra flavor.
  22. Turn the heat off after it cook for a few minutes.
  23. Pour the gravy through a strainer to make sure is smooth with a velvety texture.
  24. Serve it on the side or you can pour it under the roasted chicken on the serving platter.
  25. subheading: Garlic Sauce:
  26. In a small sauté pan add the 1 tbsp of extra virgin olive oil, the pan should be cold.
  27. Mashed garlic cloves with ½ tsp salt in a mortar and pestle, after you make a paste , add it to the cold oil.
  28. Turn on the heat low, you just want to warm up the garlic, not cook it. Stir it and as soon as you smell the garlic, about 30 seconds, take it off the heat and add the lime and lemon juice, season with salt and pepper to your taste.
  29. This only makes ⅓ of a cup but that’s all you need . Just a little bit packs a big punch! drizzle over the chicken if not using the gravy.
Notes
  • * You can discard the giblets of cook them in the dish.
  • * If you are in a rush, you can cook it immediately because the "sweating" process will infuse lots of flavor into the bird.
  • *Keep in mind the longer you cook it, the drier the breast meat will become, be careful not to overcook.
  • * If you don't have chicken stock, dissolved half a chicken bouillon cube in some ½ cup of hot water.
 

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