Roasted Red Chili Chicken Recipe

Roasted Red Chili Chicken
Serves 4
Ingredients:
1 whole roasting chicken
3 tablespoon butter, softened
3 each limes: zest and juice of 2 limes and 1 lime, quartered
½ tablespoon cumin seed, toasted and ground
1 tablespoon red chili powder
1 teaspoon cayenne pepper
½ cup cilantro, stemmed and chopped, stems reserved
1 tablespoon shallot, minced
1 cup reduced chicken stock
½ cup white wine
Salt and freshly ground black pepper to taste

Method:
1. Combine the spices and divide in half. Whip the butter in a kitchen aid mixer or with a hand mixer until light and airy and add the limejuice and zest. Add half the spices and cilantro, and season with salt and pepper. Reserve 1-2 Tbs. of the butter mixture to use in finishing the sauce.
2. Preheat the oven to 425°F.
3. Carefully separate the skin from the meat of the chicken breast and begin to generously smear the 2 tablespoons of the compound butter between the skin and the meat. Use only enough butter to coat the meat.
4. Stuff the bird with the cilantro stems and lime quarters.
5. Season the outside with salt and sprinkle with the remaining ground spices.
6. Truss the chicken so that the wings and legs are held tight to the body of the bird.
7. Roast the bird in a roasting pan with a rack for 20 minutes or until golden. Decrease the heat to 350°F. Continue cooking another 30 minutes and check if the bird is done. Internal temperature should be 150°F.
8. Transfer the bird to a platter. Let it rest at least 5-10 minutes before carving so that the juices get a chance to retreat into the tissues. The internal temperature will rise a few more degrees during this time.
9. Remove all but 2 Tbs. of the fat from the roasting pan. Stir in the minced shallot and sauté 2-3 minutes. Add the stock and wine and boil rapidly over high heat, deglazing the pan by scraping coagulated bits and juices with a wooden spoon. Reduce the liquid to ½ cup, then strain.
10. After carving the chicken, and just before serving, swirl the final 1-2 Tbs. of the remaining butter into the hot sauce (enriching) until it has been absorbed. This process will lightly thicken the sauce.
11. Dress the chicken pieces with the pan sauce. Pour the remaining sauce into a sauceboat and serve warm.

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