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TUMBULGUM RUBBED SLOW ROASTED CHICKEN

Category
Chicken, International Cuisine

 

INGREDIENTS

  • 2 tbls SHASHEMANE TUMBULGUM DRY MEAT RUB
  • 1 # 16 Chicken
  • 1 tbls Olive oil
  • 8 Garlic cloves, halved

 

METHOD

  1. Place the Garlic in the cavity of the Chicken and rub the Chicken with the Olive oil.
  2. Sprinkle and lightly rub the Chicken with the SHASHEMANE TUMBULGUM DRY MEAT RUB. Cover and place in the fridge for two hours.
  3. Roast the Chicken in per heated BBQ at 110 c or alternatively in an oven for 5 hours, uncovered. After an hour or so, tilt the Chicken to let accumulated juices out of the cavity and baste the Chicken with the juices. Repeat this every 30 to 40 mins while the Chicken is roasting.
  4. After roasting and while the Chicken is resting you can make a pan sauce by placing the roasting pan over two burners on the stove, leaving a few tablespoons of the drippings. Add the Garlic that was
  5. roasting in the cavity, mash it, along with a teaspoon of SHASHEMANE TUMBULGUM DRY MEAT RUB and 2 cups of Chicken stock. Thicken with a little plain flour if desired.