{"id":126324,"date":"2025-03-11T13:13:00","date_gmt":"2025-03-11T13:13:00","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/breakfast\/roast-chicken-adobo\/"},"modified":"2025-03-11T13:13:00","modified_gmt":"2025-03-11T13:13:00","slug":"roast-chicken-adobo","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=126324","title":{"rendered":"Roast Chicken Adobo"},"content":{"rendered":"


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We love our roast chickens over here.<\/em> My husband and I have been having them since we were newly married and our kitchen was a tiny galley-type in our first apartment. We now have two children and a slightly<\/em> bigger kitchen (emphasis on the slightly<\/em>) and our love for good old roast chicken continues. Now my children wait patiently (sometimes not too patiently<\/em>) for me to take the chicken out of the oven\u2026and I cut choice bits to pop into their waiting mouths and hands\u2026and am endlessly thrilled when they approve.<\/p>\n

We have, in fact, just recently graduated from a one-chicken family to a two-chicken family! Yes, the one roast is no longer enough for us four\u2026and of course, there must<\/em> be leftovers for lunch the next day! And if I\u2019m lucky, a little bit more to scrape together some chicken salad spread (which I love<\/em>). The carcass then gets tucked away into the freezer for future chicken stock.<\/p>\n

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There is always something so satisfying, and even celebratory, about bringing a whole roast chicken to the table. Sweat on brow, hands in oven mitts firmly holding the baking dish, triumphant smile as you see eyes light up\u2026<\/p>\n

\u201cDinner\u2019s on!\u201d \u201cMake space! Make space!\u201d \u201cCareful, it\u2019s hot!\u201d \u201cMmmm! Smells good!\u201d \u201cI want a leg!\u201d<\/em><\/p>\n

These are the memories I keep with me and I hope my children keep with them.<\/p>\n

I remember my mother making chicken at home when I was a child. Whether whole, or in pieces, I could always see the familiar Magnolia<\/strong><\/span><\/a> wrapper in our freezer (as well as all their ice cream! Does anyone remember flavor of the month??<\/em>). Did you know that their chickens are free of hormones and steroids? I certainly did not know this when I was younger (and filled with hormones myself\u2026wait, did I just say that???<\/em>) but as a mom these things become more important. Not that I can say that our lives are totally all-natural free of the odd chemical\u2026but I do my best to seek out options that are better for us (and the rest I just choose not to feel guilty about<\/em>).<\/p>\n

So. Anyway.<\/em> When they approached me to do something for them, the wheels in my brain immediately started turning. Do I do something old and familiar? Or something new and different?<\/p>\n

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I decided to do a little of both\u2026turning our beloved adobo into a classic roast chicken, and still retaining everything we love about eating adobo.<\/p>\n

The idea here was to have the chicken adobo-flavored<\/em>, but dry-heat-cooked like a traditional roast, BUT<\/em> also have a sauce to enjoy with rice as with regular adobo. I used all the traditional flavors of adobo here (soy, vinegar, black pepper, garlic, bay<\/em>) but applied them in different ways and at different stages of pre-cooking\/cooking. And what you get is this chicken.<\/p>\n

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Roast Chicken Adobo<\/strong><\/em><\/p>\n

Brine:<\/span><\/p>\n