Roasted & Fried Chintextle Chicken

Add 4 cups of water to a saucepan without heat. Add 2 sliced garlic cloves

Add 5 tbsp of salt, 1 tbsp of black peppercorns and 1 tbsp of dried oregano

Add 1 tbsp of cumin seeds and 2 tbsp of guajillo powder

Add 1 tbsp of ancho chili powder

Add 3 cloves

Add 3 tbsp of achiote paste

Add 3 torn bay leaves

Turn the heat to high and boil for 5m until the flavors are combined

Strain through a fine sieve

Transfer to a bowl and let it cool at room temperature. The chicken brine is ready

Clean 1 whole chicken, cutting off the neck, the wing tips, and the feet

Remove the spine of the chicken with a pair of kitchen shears or with a well sharpened knife by cutting along each side

Remove excess flesh from inside the cavity. Make an incision from the wishbone, at the neck of the chicken, down to the extremity of the chicken

Remove the breastplate with your hands and cut the chicken in half

Place the chicken in a container and cover it with the cooled brine

Refrigerate the chicken for 24h until completely brined

Add 6 small garlic cloves, ½ cup of chintextle paste and ½ cup of honey to a blender

Add 3 tbsp of salt and 2 cups of orange juice

Add 1 cup of vegetable oil

Blend on high speed until smooth

The chintextle marinade is ready

Pat the chicken dry and place it on a rack over a baking sheet

Rub the chicken with the chintextle marinade and leave it at room temperature for 2h until the marinade dries

Preheat the oven to 180 °C and preheat enough vegetable oil to deep fry to 190 °C

Roast the chicken for 30m until golden brown

Deep fry the chicken until deep brown and crispy, flipping it occasionally for even cooking. The roasted & fried chintextle chicken is ready

Enjoy this flavor bomb with your favorite sides!