What’s Caribbean about Roast chicken and Polenta, you ask?
Roast Chicken, like polenta, is a universal food prepared in some. Polenta is known throughout the Caribbean as Turn Cornmeal or Cuckoo among other names. Turned Cornmeal as we Jamaicans call used to be considered a “poor man’s food” but as exotic cuisine gains prominence “comfort foods” like Turned Cornmeal have secured their place in the hearts and plates of food lovers everywhere.
When I make Turned Cornmeal I like to add seasonings like thyme and garlic for added flavor. Mix in a cup of your favourite cheese, chopped vegetables or a teaspoon of your favourite seasoning or dried herb. Make the Turned Cornmeal and another side while the chicken cooks. Click here for a polenta recipe.
The recipe for the Roast Chicken shown here, is below.
1 (5- 6 pound) Roaster
1 Tablespoon salt
1 Tablespoon black pepper
1 teaspoon dried rosemary leaves
2 large onions, chopped
1 Tablespoon garlic, chopped
Whatever meat I cook, it is always cleaned and then washed in vinegar or with the juice from a fresh cut lime. Notice the different color of the chicken skin. That was caused by the vinegar breaking down and washing away the fattiness of the skin. When it’s all done you won’t even remember it was or wasn’t there.
Another habit of mine, when roasting a whole bird, I will place thin slits along the folds of the legs and wings. Inside the slits I put bit of the seasoning mixture. The result is a better flavored, more moist chicken.
Combine all ingredients except the onions in a small bowl or plate. Place chicken in a metal, oven proof pan. Coat chicken with seasonings. Add onions to bowl, mix to coat with remaining seasoning and fill chicken cavity with onions. Cover pan and bake in center of 375° oven for 90 minutes. Baste every 45 minutes during cooking. After 90 minutes remove cover and bake for an additional 35 to 45 minutes.
Leftovers: Day 2
Chicken Sandwich with Polenta Fries – Sliced Roasted Chicken breast is paired with hardough bread and topped with slices of onions, tomatoes and avocado. Served with Polenta Fries and Jerk Ketchup