Thursday, Apr 26, 2018
One of America's Great Newspapers ~ Toledo, Ohio

Cuban Roasted Chicken

1 whole chicken, about 4 pounds

1/2 teaspoon cloves

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper

2 teaspoons vegetable oil

3 onions, thinly sliced

6 cloves garlic, chopped

1/4 cup honey

1/4 cup brown sugar

1/4 cup dark rum

3 tablespoons cider vinegar

1/2 cup chicken broth

Rinse the chicken with cold water; pat dry. In small bowl, stir together cloves, cinnamon, salt, and pepper. Rub spice mixture all over outside and inside of chicken. Tie legs of chicken together with butcher's twine. Set aside.

In large, ovenproof skillet, warm oil over medium-low heat. Stir in onions and garlic; cook until onions are very soft, 8 to 10 minutes. Set chicken on top of onions.

In small bowl, stir together honey, brown sugar, rum, and vinegar to make glaze. Drizzle half the glaze over chicken. Pour chicken broth over onions. Bake chicken for 30 minutes in oven. Drizzle remaining glaze over chicken and bake for 30 more minutes. Baste chicken with pan juices and bake 30 minutes more, until done. Let rest for 10 minutes before carving.

To serve, spoon onions into dish. Carve chicken and serve each portion with some of onions on side.

Yield: 4 servings

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