I love roasting a chicken. When you get a whole chicken for around seven bucks-it's a great deal. You can whip up three, maybe four rollover meals with one bird.
I love to switch up my cooking method and flavor every time I cook one. I love testing new combinations, this time coffee. I don't know why I haven't thought of this, or tested it before. It was amazing. Tender and juicy, with a nice crust.
I guess I should also talk about the bacon I rubbed the amazing brown sugar coffee spice mix. I make bacon the same every time. I am not a bacon fan. And I know the perfect way to be sure a whole pound of the greasy mess will be devoured.
Add brown sugar spice mix all over- front and back. After the bacon has had it's rubdown; I place in a cold oven and roast 425, 15-18 minutes until nice and crispy. Delicious every time.
For this spice blend I used equal parts brown sugar and really strong finely ground coffee. Cumin, coriander, paprika, turmeric, cinnamon, pepper, cayenne, nutmeg, 21 salute, fresh thyme and sage. You don't need to add salt because of the bacon. And the spice will be used as a rub for both meats. Then the bacon drippings are poured over the chicken. I know. Delicious.
I not only added bacon to my roasting chicken, but to the cornbread too. I also made non-bacon corn muffins that were phenomenal. I know they are not the healthiest of choices, but I'd rather eat two corn muffins than a bowl of ice cream.
For my muffins- I use one box of trader joes corn muffin mix, egg, milk, and equal parts coconut oil and butter. I have two secrets with corn muffins- melt honey into the melting butter/oil mix and, creamed corn. I hate the word but these bad boys were moist. It is taking all my will power to not devour the entire batch.
Enjoy!
-K
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