Peruvian Whole Chicken
1 Whole Chicken
1 Tbsp Ground Cumin
1 Tbsp Paprika
1/2 Garlic Bulb (minced) 1 Tbsp Distilled White Vinegar
2 Tbsp Vegetable or Olive Oil
3 Tbsp Kosher Salt
Pepper to Taste
Preheat your oven to 450°F and adjust the rack to the upper middle portion of your oven.
In a small boil combine all the spices and the olive oil and mix them together.
Take the chicken and pat it down with a paper towel and then separate the chicken skin from the breast by lifting up the flap of skin at the bottom of the breast and insert 2 fingers. Slowly work your way upwards as you separate the skin as you go. Be careful for tearing. Then take your fingers of your other hand and go through the neck end to separate from the top. Work your fingers down until they touch the tips of your other fingers.
Take the seasoning and rub it all over your chicken breast, massaging it into the skin.
Set the chicken on the wire rack. Position the chicken so that the breast is in the center and the legs towards the edges. Roast for about 40 min or until the thickest part of the breast closet to the bone registers 145°F.
Take out and let it cool for 10 minutes and then serve
You can add on the Peruvian Spicy Jalapeno Sauce (also by FOOD Lab Recipe by )
By FOOD Lab Recipe b J. Kenji Lopez-Alt