Jorge Castillo: Here's a great way to roast a chicken.
Glenn Lindgren: The key is to give your chicken a split personality. A meat cleaver usually does the trick.
Jorge Castillo: Just split the chicken down the middle of the backbone and through the breast.
Raúl Musibay: This is a very good chicken; it is always moist and very flavorful.
Glenn Lindgren: If you don't like garlic, you had better stay away from this one.
Raúl Musibay: Hey, if you don't like garlic, you had better stay away from Cuban food!
The supreme garlic experience delivered by a juicy, tasty bird.
INGREDIENTS:
2 cups quartered onionPreheat oven to 375 degrees F.
Rub the chicken halves on both sides with the rest of the mashed garlic/salt mixture. If you can get some of this underneath the skin without ripping, great. Sprinkle the chicken with lime juice then sprinkle with black pepper and cumin on both sides. Dust chicken lightly with flour and brown chicken quickly on both sides in olive oil in a sauté pan.
Place chicken halves in a roasting pan, skin side up. Roast 30 to 45 minutes or until juices run clear. Use a meat thermometer if you need to, or if your "significant other" gave you one for Christmas.
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Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food
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