Courtesy of Daniel Braun of Rostizado
Directions for: Rosti-Pollo with Rosti Papas and Salsa Verde
Ingredients
Pollo Dry Rubcup granulated garlic
3 Tbsp kosher salt
3 Tbsp ground cumin
1 Tbsp chipotle powder
3 Tbsp smoked paprika
1 tsp achiote paste
1 Tbsp ground black pepper
1 tsp Mexican oregano
1 tsp dried thyme
1 pinch Mexican cinnamon
Rosti-Pollo Brinecup salt
Tbsp white sugar
2 (4-lb) whole chickens
Salsa Verde2 lb(s) tomatillos
1 medium white onion, peeled and sliced
2 jalapenos, stemmed
1 bunch cilantro
Salt, to taste
Roasted Chicken3 medium onions, sliced into 2-inch-thick slices
Clarified butter
Rosti Papascup canola oil
1 Tbsp lard
3 lb(s) baby potatoes, halved
Directions
Pollo Dry Rub1. To make the dry rub for the chicken, whisk together garlic, salt, cumin, chipotle powder, paprika, achiote, ground black pepper, Mexican oregano, dried thyme, and Mexican cinnamon in a large bowl; reserve for later use.
Rosti-Pollo Brine1. To make the brine for the chicken, combine salt, sugar, and 2 tablespoons of the Pollo Dry Rub in a large container with 4 litres of very hot water.
2. Stir thoroughly to make sure solution is completely mixed and cool in the refrigerator for 24 hours.
3. To prepare the chicken for brining, trim excess fat including the neck skin and Popes nose.
4. Submerge chickens in the cold brine for at least 4 hours in the refrigerator.
5. Remove chickens from the brine and pat dry.
6. Rub half of the reserved Pollo Dry Rub into the chicken.
7. Set chicken aside to rest uncovered at room temperature for 1 hour.
Salsa Verde1. While chicken rests, make the Salsa Verde.
2. Add tomatillos to a large pot with enough water to cover.
3. Bring water to a boil, remove pot from heat, and set aside to rest for 20 minutes.
4. Strain tomatillos, reserving the cooking liquid.
5. In the bowl of a blender or food processor, combine half the cooking liquid with the tomatillos, onions, jalapenos, and cilantro.
6. Blend until ingredients are fully incorporated; add remaining cooking liquid, processing the mixture for 2 minutes until its consistent and pourable.
7. Season with salt, to taste. Cover and refrigerate salsa until use.
Roasted Chicken1. Preheat oven to 500F.
2. Line a large baking dish with sliced onions and place chicken on top.
3. Baste chickens with clarified butter and rub with the remaining Dry Pollo Rub, reserving 3 tablespoons of rub for the potatoes.
4. Place chickens in the oven for 15 minutes, or until they turn a deep red colour.
5. Lower temperature to 325F, and bake chickens for 1 hour, basting with the drippings every 15 minutes, until chicken reaches an internal temperature of 180F in the leg and deep into the breast meat.
Rosti Papas1. About 5 minutes before chicken is done cooking, heat a large pan with oil and lard to 375F, for frying.
2. Working in batches, add baby potatoes to the pan, stirring and cooking for 5 minutes, until potatoes are light golden brown with a crunchy exterior.
3. Remove potatoes from frying pan and place on a paper towel to drain.
4. Once all potatoes are fried, toss potatoes in 3 tablespoons of Dry Pollo Rub, to cover; place seasoned potatoes on a baking sheet and set aside.
5. Once chicken is done cooking, remove from the oven and set aside to rest for at least 15 minutes; raise oven temperature to 400F to cook the potatoes.
6. Once oven has reached temperature, place seasoned potatoes in the oven to cook for 5 minutes, until potatoes are golden brown and soft.
7. To serve, carve chicken and serve with reserved Salsa Verde and Rosti Papas.
Tips and Substitutions
Special equipment:Large pot, blender or food processor, brining container (at least 6 litres), large baking dish, baster, meat thermometer
Chicken brine must cool in the refrigerator for 24 hours before use. Chicken must brine for an additional 4 hours and rest for an additional hour before cooking.
Leftover salsa will keep up to a week if covered and refrigerated. Reheat to serve.
See more: Chicken, Comfort Food, Herbs, Main, Mexican, Potatoes
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