Bittersweet Herb Farm is one of my favorite vendors at the Philadelphia Flower Show. It is a company that produces high quality jams, jellies, finishing sauces, dry seasonings, flavored olive oils and balsamic vinegars from Massachusetts. And since I only see them once a year, I tend to stock up on pretty much everything they sell. I know I'm their No. 1 Fan! I just love their stuff!
Anyway, I've been wanting to use this Smoked Maple Chipotle Finishing Sauce I got for a while now and tonight I finally used it. Well, technically I used it last night when I marinated a whole chicken with it, stuffed with sliced lemons (left over from the Sambal Oelek I made yesterday) and shallots.
So, around noon today, I transferred the whole chicken and marinade into a slow cooker and left it there for about 4 hours on HIGH, and gradually turned the notch down to WARM around 5pm. I was in and out of the house today running errands, and every time I walked in, the smell of the chicken slowing roasting with its marinade just permeated throughout the house! I could really smell the smokey flavor of the Chipotle with a little hint of sweetness from the maple syrup. My stomach growled each time, but I hung in there like an obedient puppy! So as soon as my husband came home from work, I moved the whole chicken on a rack over a baking pan, basting it with its natural juices, then broiled it in the oven for 5 minutes until browned.
The chicken meat is just falling off from its bones as I served it over steamed Basmati brown rice, then doused some more marinade juices over it. Just by the sight of it, I mouth was salivating like there's no tomorrow! I'm so, so glad I skipped lunch today! The wait is so worth it! Then to add some heat, I served it with my freshly made Sambal Oelek (an Indonesian Chili Sauce). Only a spoonful is needed, and I must say, it was the perfect condiment for this slow roasted chicken dish! So tender, hot, flavorful and YUMMMMMMY!
Ingredients:
1 whole chicken, cleaned and washed thoroughly
Salt and Pepper
2 limes, quartered
2 shallots, sliced
Bittersweet Herb Farm's Smoked Maple Chipotle Finishing Sauce, half a bottle
Steamed Basmati Brown Rice
Sambal Oelek
Directions:
Clean and wash the whole chicken thoroughly. Lightly season with salt and pepper. Stuff the cavity with quartered limes and sliced shallots. Place the whole chicken in a container and pour over BHF finishing sauce (I used about half a bottle). Cover tightly and let it marinate overnight.
Place the whole chicken and marinade in the slow cooker. Cook it on HIGH for about 4 hours. When ready to serve, transfer the chicken on a rack over a baking pan, basting it with its natural juices, then broil in the oven for 5 minutes or less or until crispy and golden brown, leaving the remainder of its natural juices and marinade on the cooker. Serve with steamed rice and Sambal Oelek on the side. Use the remaining marinade as a sauce as well over the chicken and rice.
Bon Appetite!
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