Southern spiced roast chicken
I had a social working lunch with the lovely Kate at The Hot Chicken Project last Friday and I got all worked up about Southern Fried Chicken because it was damn good. So I thought about it and figured if I could find what to put in a Southern spice mix I could roast a chicken coated in the tasty goodness and voila...
It was good, it wasn't Southern Fried chicken but it had some lovely lovely flavours and it was easy. Enjoy xx
1.8kg roasting chicken
1 can of beer - 1/3 full (tip the rest out or drink it)
1 tsp salt flakes
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
3 cardamom pods
1/2 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
2 cloves of garlic - chopped
1 birds eye chilli - chopped
1 tsp brown sugar
1/2 cup olive oil
Preheat the oven to 180C and lower the top rack to accommodate the tall seated chicken (mine sits about 3/4 of the way down the oven. Wash your chicken, pat dry and sit up on the beer can in a roasting dish. When I say sit it up you need to insert the top of the can into the cavity and use the legs to keep it stable.
Roughly chop the garlic and chilli and then bash in a mortar and pestle until they are smooth. Add the salt and pepper, and all the dry spices and bash until combined into a rub. Add the sugar and the oil and mix until combined. Pour slowly over the chicken, massaging the spices into the skin and try to make sure most is absorbed.
Cook the chicken for an hour and a quarter (or until clear juice runs from the thigh when pierced). When the chicken is cooked allow to sit for 5 minutes in the cooling oven before you remove the can and carve.
I served it with lightly steamed green beens and creamy mash with parsley and bought gravy... there are plenty of juices in the tray to make gravy but I am TERRIBLE at gravy so it's about picking your battles! I added a little cayenne and nutmeg to the gravy to jazz it up a bit.