Pollo Rustido

Ingredients for the Salt Rub:

• 1 kg salt kosher
• 1 kg pepper ground (pre-ground)
• Whole Chickens

Ingredients for the basting liquid: yield- 1kg

• 225g lemon juice
• 750g extra virgin olive oil
• 3g fresh bay leaves (about 10 ea)
• 20g picked rosemary sprigs
• 5 g picked Thyme

Marinade:

• Mix in a bowl salt and pepper and season chickens generously on the outside with the mix
• Truss each chicken with butcher twine.
• Let chickens sit on a sheet pan with a roasting rack in walk in overnight and uncovered to air dry.

Procedure:

• Blend the basting liquid ingredients together in the vita prep. Set aside. This can be batched 2x per week and used as needed. Be sure to shake well before using to baste your roasting chickens.

Procedure to cook the chicken:

• Cook the chicken first without any liquid for about 15 minutes at 450ºF
• Periodically (every 10-15 minutes) spoon or brush the basting liquid over the chicken while it continues to roast. Another 40-45 more minutes.  Check the internal temperature of the chicken, inserting a dial stem thermometer in the thigh, roast the chicken until the internal temp is 150 degrees.
• Remove the chickens from the oven and rest at room temperature.
• Once the chickens have cooled enough to handle, remove the butcher twine from each & remove each half from the rib cage. Divide each half order neatly. Hold your portions on a clean roasting rack & sheet tray for service. Make sure to time tag each tray of chicken.

To order:

• Re-heat the chicken in a 450 degree oven for 5-8 minutes until hot. Check with a cake tester at the thickest portion. Cut in 4 pieces (leg cut in half and breast cut in half), plate, drizzle with salsa verde and place a charred lemon next to it.

• Salt cure the chicken a minimum of 12 hours, no more than 24. Curing too long will result in a dry, salty chicken.
• Only salt chickens for the following day's service, do not prep or roast too far in advance.