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TURBO CHICKEN with FRESH GARLIC & ROSEMARY

Here's another chicken recipe. I have tried cooking, er I mean baking the dish myself after watching Emeril (Emeril Live) demonstrate it in one of his shows.

I got 2 thumbs up from my children especially from my youngest son, Mat.

At the time I cooked it, I actually did not have an exact measurement of ingredients. I prepared it just based on estimates. Luckily, I saw the recipe from one of my favorite magazines while browsing over it lately.

Here's the recipe:

TURBO CHICKEN with FRESH GARLIC & ROSEMARY
Source: The Best of Food Magazine

Ingredients:

2 whole chicken, split into half- lengthwise
1 head garlic, pounded
1 tbsp. coarse salt (or to taste)
1 tsp. freshly ground black pepper
4 sprigs fresh rosemary
½ tsp. dried rosemary leaves
2 tbsps. olive oil
2 tbsps. fried minced garlic (optional)

Procedures:

1.In a small bowl, mix the garlic, salt and pepper. Rub the chicken pieces with the mixture thoroughly inside out. Put fresh rosemary sprigs inside the cavities.

2.Rub olive oil all over the skin and sprinkle some dried rosemary leaves on top. Allow to stand for 15 minutes.

3.Meanwhile, preheat oven to 350 degreesF.

4.Arrange chicken pieces in a pan lined with foil. Bake in oven or turbo broiler for 45 minutes or until done. Turn the chicken pieces every 15 minutes and baste them with the fat and cooking juices that drip on the pan. Alternately, if your time allows for longer cooking, bake the chicken at 325 degrees F for 1 hour on one side, and another hour on the other side, skin side up, basting occasionally with the pan juices for more tender chicken.

5.Arrange chicken pieces on a serving platter and sprinkle fried garlic on top. Pour the pan juices over the chicken just before serving.

A New Twist to the Pork Barbecue, Pinoy Style = Ala Rack's

I hope you like the Pork Barbecue recipe I shared earlier.

Of course you may always substitute the pork with chicken or any meat of your choice if you don't like pork.

Warning on the use of sugar: It will easily burn your barbecue. So, regulate your fire/stove. In my case, I like cooking my barbecue over charcoal fire. And, I only use half of the sugar in the recipe. Occasionally I substitute sugar with honey.

Please feel free to adjust the seasonings according to your taste. That's the beauty of cooking!

When we were staying in Manila some years ago, I used to love the barbecue of Rack's, a very popular restaurant there. I have often wondered how they prepared their babyback ribs barbecue- so tender and delicious!

With the Pork Barbecue recipe, I tried experimenting with it. This is my version of Rack's tender and delicious babyback ribs barbecue!

Pork Barbecue Ala Rack's (My version!)

1.I usually substitute the pork kasim or lomo with special ribs, cut into my desired size.
2. Wash, and pressure cook the ribs with enough water and some salt just until tender when the meat still sticks with the bone without falling off.
3. Drain and cool.
4. Mix the pressure cooked meat with the marinade sauce. Leave overnight.
5. Grill just until it browns the meat. Brush with the marinade.
6. Serve!

Yummy!!!

For more barbecue recipes, click here.

P.S.
Sometimes, I marinate the ribs first before I pressure cook them. I cook the left over marinade as instructed and brush it on the ribs while grilling them.

Try it and decide which way appeals to you the most. Enjoy cooking!

P.S. 2

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