
Roasted & Fried Chintextle Chicken
1d 3h 15m
With this technique, you will learn a way to make sure your chicken skin is always gonna be as crispy as possible.
First, you will bake the chicken in the oven. Then, you can either deep fry or shallow fry it in a pan to really crisp up every nook and cranny of that skin.
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!
Yield 4 people
Whole Chicken
1Vegetable Oil
to deep fry
Chicken Brine
Black Pepper
1 tbspDried Oregano
1 tbspCumin Seed
1 tbspGuajillo Powder
1 tbspAncho Chili Powder
1 tbspClove
3Achiote Paste
3 tbspSliced Garlic
2 clovesSalt
5 tbspWater
4 cupsBay Leaf
2
Chintextle Marinade
Chintextle Paste
½ cupHoney
½ cupOrange Juice
2 cupsGarlic
6 clovesVegetable Oil
1 cupsSalt
3 tbsp
Equipment
Rack
Baking Tray
Blender