My version of a chicken done by Daisy Martinez. Adobo sauce, used here as a marinade, is made of finely chopped or crushed garlic, chilis and vinegar.
Depends on size of chicken.
| 1 head | garlic, divided into cloves and de-papered | |
| 2 | poblano chilis, unskinned | |
| ¼ cup | wine vinegar | |
| — | black peppercorns, coarsely fresh-ground | |
| — | kosher salt | |
| 2 tbsp | olive oil | |
| 1 | roasting chicken | |
| — | trussing string | |
| 1 tbsp | olive oil | |
| — | kosher salt | |
| — | additional seasonings (optional) |
1. Using a pestle and mortar or a food processor, purée or mash together garlic, chilis (with our without seeds), vinegar, crushed peppercorns, salt and oil.
2. Wash and trim the chicken. Taking care not to rip the skin, carefully separate it from the bird by running your fingers and hand between skin and meat reaching partway (as convenient) into thighs. Fill the space created with adobo sauce. Excise the wing tips.
3. Truss the bird to bind close wings and legs. Drizzle with olive oil and season. Roast in a low temperature oven, about 300°, until inner meat reaches 165°. Remove and tent. Unbind, carve and serve.