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LOCATION: Recipes >> Poultry >> Roast Chicken 08

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Peruvian Roasted Chicken

2 1/2 tablespoons garlic powder
1 tablespoon plus 1 tsp ground cumin
4 tablespoons white vinegar
2 1/2 tablespoons paprika
2 teaspoons freshly ground black pepper
3 tablespoons white wine
3 tablespoons soya or canola oil
3/4 teaspoon salt
3 - 4 pound chicken
juice of 1 lemon, mixed with 1 quart cold water

In medium-size bowl, mix first eight ingredients. Wash chickens
thoroughly with lemon water and remove excess fat from inside
chickens. With a large carving fork, poke deep holes all over
chicken, including under wings. Rub the marinade thoroughly inside
and outside the chicken. Seal chicken in a large plastic bag and
marinate for at least 2 hours (but preferably up to 24 hours) in
refrigerator. Remove chicken from bag and dilute marinade left
behind in bag with a Tablespoon of water. Place chicken on a
rotisserie spit, and roast at medium heat for 45 to 55 minutes. If
broiling, cut chicken in half lengthwise and broil for 30 to 40
minutes, basting with marinade every 10 minutes.

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