GREEN SEASONING INGREDIENTS
Chive - 6 Sprigs
Chadon Beni (Culantro) - 30 Leaves
Garlic - 10 Cloves
Thyme - 5 Sprigs
Scotch Bonnet Pepper - 1 or To Taste (Seeds Optional)
Pimento Pepper - 10
Water - 1/4 Cup
Wash all ingredients.
Grind all ingredients in food processor or blend in blender.
Add water to food processor if seasoning is too thick and isn't grinding.
Store in a sealed container in your refrigerator for up to ten days.
CHICKEN PREPARATION INGREDIENTS
1 Whole Chicken (about 4-5 lbs)
Options: 1 Large Lemon or 4 Tbsp Vinegar or ¼ Cup All Purpose Flour
1 ½ Tsp Salt
¾ Tsp Black Pepper
3-4 Tbsp Fresh Green Seasoning
Place whole chicken onto a clean cutting board. Using a sharp chef’s knife, cut between the joint of the thigh and the drumstick to remove this first piece of poultry. Do the same with the other drumstick until you have two pieces detached.
Secondly, hold chicken by the thigh region and crack the thigh backwards to dislodge the joint from the spine. Cut through that joint to separate the thigh and repeat this step with the other thigh.
Thirdly, hold wing from the drumette part and make a cut through the flesh that connects it to the breast. Repeat with other wing.
You are now left with the center part of the chicken which contains the breast and back. Cut straight down the center of the breast into the back to yield two pieces. Then cut each piece into three smaller parts across.
Rest chicken pieces into a medium mixing bowl and place under gentle running tap water.
At this point, you can either choose to squeeze the lemon juice in the water and wash chicken pieces with that to remove any freshness or even use the vinegar. The flour can also be added to the water to help cling to any minimal slime on the chicken and when washed off this would pull the freshness and slime off once water is drained from chicken.
To season chicken, sprinkle on salt and black pepper to the pieces and using clean hands, mix well.
Add the fresh green seasoning and continue mixing and massaging the marinade into the chicken pieces for even distribution.
Cover bowl with plastic wrap and let sit in chiller overnight for maximum marination or a minimum of 2 hours if time is against you.