* 3 to 4 lb chicken, cut into 8 parts (2 breasts, 2 thighs, 2 legs, 2 wings) excluding the back * Olive oil * Salt and freshly ground pepper * 1/2 cup of chicken stock* or white wine for the gravy (optional)
1 Preheat oven to 400°F. Rinse chicken pieces in water and pat dry with paper towels. Coat the bottom of a roasting pan with olive oil. Rub some olive oil over all of the chicken pieces in the roasting pan. Sprinkle both sides of the chicken pieces with salt and freshly ground black pepper. Arrange the pieces skin-side up in the roasting pan so the largest pieces are in the center (the breasts) and there is a little room between pieces so they aren't crowded in the pan.
2 Cook for 30 minutes at 400°F. Then lower the heat to 350°F and cook for 10-30 minutes more (approximately 14 to 15 minutes per pound total cooking time) until juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F and the thighs 170°. If your chicken pieces aren't browning to your satisfaction, you can put them under the broiler for the last 5 minutes of cooking, until browned sufficiently.
3 Remove roasting pan from oven. Remove chicken from roasting pan to a serving plate. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.
Tuna Sandwich | | 2 cans (170g / can) tuna, drained
1/3 cup (75 mL) light mayonnaise
2- 3 tbsp (25 - 45 mL) prepared white horseradish
½ cup (125 mL) Bick’s® Yum Yum® - Sweet
4 whole wheat pitas (about 7 inches / 18 cm in diameter)
4 lettuce leaves
8 cucumber slices | | 1. In bowl mix together tuna, mayonnaise, horseradish, and pickles until well combined.
2. Cut each pita in half. Tuck lettuce leaves and cucumbers, if using, into 1 side of pita. Spoon in tuna mixture. | | | Preparation Time: 5 Minutes
Makes: 4 pita sandwiches | | |
FRIED FISH AND CHIPS
4 large potatoes, peeled and cut into strips
1 cup all-purpose flour * 1 teaspoon baking powder * 1 teaspoon salt * 1 teaspoon ground black pepper * 1 cup milk * 1 egg * 1 quart vegetable oil for frying * 1 1/2 pounds cod fillets
Directions 1. Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes. 2. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C). 3. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels. 4. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels. 5. Fry the potatoes again for 1 to 2 minutes for added crispness.
Jerk Chicken Recipe
* 1/2 cup malt vinegar (or white vinegar) * 2 Tbsp dark rum * 2 Scotch bonnet peppers (or habaneros), with seeds, chopped * 1 red onion, chopped * 4 green onion tops, chopped * 1 Tbsp dried thyme or 2 Tbsp fresh thyme leaves, chopped * 2 Tbsp olive oil * 2 teaspoons salt * 2 teaspoons freshly ground black pepper * 4 teaspoons ground allspice * 4 teaspoons ground cinnamon * 4 teaspoons ground nutmeg * 4 teaspoons ground ginger * 2 teaspoons molasses * 1 (5 or 6 pound) roasting chicken, cut in half, lengthwise * 1/2 cup lime juice * Salt and pepper
Safety note. Scotch Bonnet and Habanero chile peppers are very hot and can cause extreme pain if they come in contact with your eyes. We strongly recommend wearing protective gloves while handling the chilies and the jerk paste.
1 Put vinegar, rum, hot peppers, onion, green