Whether stewed, grilled or roasted, chicken is a favourite Jamaican dish. However, in the home I grew up in it was rare to enjoy a whole roasted chicken. That’s because it wasn’t economical to heat an entire oven to roast a chicken or add heat to an already hot house. Many Jamaicans during my time also didn’t have ovens so most cooking was done on stovetops. Cutting up a whole chicken into pieces was the common way to cook chicken. Today I think there’s nothing easier or juicier than a whole roasted chicken with gravy. Trust me, this recipe is as easy as it looks. All you need to do is season the chicken and pop it into the oven. While it’s roasting make some Rice and Peas and steamed vegetables. Stir up some gravy while the chicken stays warm in the oven and, before you know it, dinner is served!
Ingredients
Seasonings
3 lb ( kg) Whole Chicken
2 tsp (10 mL) Salt
1 tsp (10 mL) Black Pepper
2 tsp (5 mL) Ground Paprika
1 small Onion
1 Tbsp (15 mL) Cooking Oil
Chicken Gravy
Chicken drippings
1 small Onion, chopped
1/4 tsp (1 mL) Dried Thyme
1/2 cup (125 mL) boiling water
1 tsp (5 mL) Ketchup
1/2 tsp (2 mL) West Indian Hot Pepper Sauce (hot sauce)
1 tsp (5 mL) Steak Sauce (HP or A1)
1/2 cup (125 mL) Boiling Water
1/2 tsp (2 mL) Cornstarch
1/2 cup (125 mL) Cold Water
Roasting Instructions
1. Rinse chicken with water and pat dry with paper towel
2. Spinkle mixture of 1 tsp Salt and 1/2 tsp Black Pepper inside the chicken cavity
3. Score a small onion and push inside chicken cavity
4. Combine paprika with remaining 1 tsp salt and 1/2 tsp black pepper and rub on skin of chicken
5. Place chicken in roasting pan; tuck wings under and tie feet together with cotton twine
6. Drizzle chicken with cooking oil and place in pre-heated 350°F (180°C) oven for about 1 hour or until golden brown and juices run clear
7. Remove chicken from oven and turn off oven. baste chicken with drippings
Gravy Instructions
1. Skim oil from the chicken drippings and pour drippings in small saucepan
2. Remove onion from cavity of chicken and finely chop; add to sauce pan and bring gravy to a boil
3. Add thyme, ketchup, hot pepper sauce and steak sauce to gravy; add 1/2 cup (125 mL) boiling water and stir
4. Combine cornstarch with 1/2 cup (125 mL) cold water and stir into gravy
5. Bring gravy to a boil and stir until thickened; remove from heat
Serves 4 to 6
The Fay Way: Gold Members click below to watch me cook this recipe step by step.
