Caribbean Roasted Chicken

I’m gonna come clean right off the bat. The only thing that make this Caribbean would be the rum. I’m game for anything that invoves a little spirit. I think I’m having my first Julia Childs moment.

1 whole chicken 3 to 4 lbs

1 tsp paprika

sprig of fresh thyme

sprig of fresh tarragon

1 tsp garlic powder

1 tsp pepper

juice of 1 lemon

2 tbsp honey

3 tbsp dark rum

2 tbsp melted butter

1 1/4 cups chicken stock

I have a roaster so that temp goes up to 375 degrees. You can also use an oven, same temp. Rub the chicken with the paprika, thyme, tarragon, garlic powder and pepper.

Drizzle on some honey.

Drizzle on some rum.

Baste with the butta.

Roast for 2 hours.

Save cooking juice. Bring to a boil and add cornstarch to thicken if you wanna make a gravy.

I was so hungry after this finished roasting, we jumped right to eating dinner. So you get this pic again, LOL.

From a booking “Cooking of the Caribbean” by Rosamund Grant


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