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Chicken Roast

Caribbean Spice Christmas Roaster

Course Main Course, Main Dish
Cuisine Caribbean
Servings 8
Author Brian Lumley

Ingredients

  • 1 8-10 lb. chicken roaster
  • 1 gallon salted water
  • 3 Tbsp. rotisserie seasoning
  • 1 Tbsp. jerk seasoning dried
  • 1 Tbsp. paprika
  • 1/2 Tbsp. brown sugar
  • 1/2 Tbsp. salt
  • 1/2 Tbsp. ground garlic
  • 1/2 Tbsp. ground cinnamon
  • 2 Tbsp. dried thyme leaves
  • 1 cup vegetable oil
  • 1 cup chicken stock
  • 1 lb mirepoix mixture celery, carrot and onion

Preparation

  1. Prep the roast: add salt and balance with a little sugar in 1 gallon of water.
  2. Rinse chicken under cold water and submerge in the 1 gallon of seasoned water; leave to soak overnight.
  3. In a bowl, mix all spices with the cup of oil then leave undisturbed for 10 minutes.
  4. Cook the roast: preheat oven to 375 degrees F (190 degrees C).
  5. Drain the chicken on paper towel and dry properly, then with spice mixture thoroughly (rub all over and in all cavities!)
  6. In a roasting pan, put chicken on top of vegetables. Roast approximately 2 hours, basting every 45 minutes with chicken stock.
  7. To test if your chicken is done, insert thermometer at the thickest point of the roaster - it should read 165 degrees C.
  8. Bon appetite!