Port Antonio Pullet
|Broiler fryer||3 Pound|
|Garlic||2 Clove (10 gm)|
|Ground ginger||1 Teaspoon|
|Olive oil||2 Tablespoon|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Paprika and olive sauce||To Taste|
Wash chicken, pat dry.
Rub cavity with 1 garlic clove, and half of the ginger, paprika, salt, pepper, and lime juice.
Tie chicken legs and rub skin with remaining garlic clove, plus remaining ginger, paprika, salt, pepper, and lime juice mixed with 1 tablespoon of the oil.
Roast at 325F for 1 1/2 hours, basting twice with drippings plus the sherry and the remaining oil.
When chicken is done, remove to a hot platter and prepare Paprika-and-Olive Sauce in the pan the chicken cooked in.
Pour sauce over chicked, garnish with lime wedges, serve with black-eyed peas.