The strong flavor of kumquat takes roasted chicken to another level. I marinated the chicken with kumquats and finished the dish by brushing the poultry with a kumquat glaze. The final product was tender and tasty with a crunchy skin.
I served the chicken as one of the dishes for our buffet-style dinner party. We had about 15 people at the house, so I roasted 3 whole chickens. I carved the chickens and placed them in a chafing dish with the chicken drippings at the bottom of the dish to prevent the chicken from drying out or burning. There were literally only a few wings left, so I think it worked out pretty well. Our tree is absolutely bursting with kumquats, so if you’re a fan of the diminutive citrus, stay tuned, because I’ll be posting many more recipes in the near future.
1. Info for Oven Roasted Chicken with Kumquats
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 4
- Calories: unavailable
2. Ingredients for Oven Roasted Chicken with Kumquats
- 3-4 pounds whole chicken
- 2 shallots
- 1 tablespoon kosher salt (or regular salt)
- 1-½ teaspoons black peppercorns
- 1 tablespoon ginger garlic paste (or plain garlic), finely chopped
- 1 tablespoon papaya paste (see tips)
- ½ teaspoon baking powder
- 12 kumquats
- 1 tablespoon horseradish mustard
- ½ teaspoon cayenne pepper
- 2 red Thai bird chiles, stemmed, seeded and finely chopped
- 4 tablespoons butter, at room temperature
- 1 cup homemade kumquat soda
- 2 tablespoons kumquat marmalade
- 2 tablespoons olive oil
- Wash the kumquats. Halve 4 and thinly slice the rest using a sharp chef’s knife. Discard all the seeds and the white center membrane. Finely chop them.
- In a mortar and pestle, grind the peppercorns. Add the finely chopped kumquats and red Thai chiles until you get a thick paste. Add 3 tablespoons of butter. Mix until incorporated.
- Clean the chicken thoroughly. Get rid of the fat chunks near the bottom of the chicken. Leave the skin on.
- Pat dry the chicken with a paper towel. Season the chicken with 2 teaspoons of kosher salt and cayenne pepper. Mix the ginger garlic paste (or garlic), papaya paste, kumquat mixture and baking powder; be sure they’re well-combined. Place the whole chicken on a large tray. Wearing gloves, carefully separate the skin from the flesh without tearing it. It’s crucial for keeping the meat moist. Spread all the mixture under the skin, in the cavity and on the outside of the bird. Rub evenly. Drizzle with about 1 tablespoon of olive oil. Marinate in the refrigerator for at least 2 hours or overnight. You can marinate the bird up to 2 nights.
- Preheat the oven to 375°F.
- Remove the bird from the refrigerator at least 30 minutes ahead of time to bring it back to room temperature before placing in the oven.
- Place 2 whole shallots and the halved kumquats in the cavity of the chicken. Place the chicken in a roaster. Drizzle with a tablespoon of oil, then sprinkle a little salt on the bird. Cover just the tip and shoulders with foil so that they don’t burn. Add the kumquat soda drink at the bottom of the roaster.
- Roast for 45 min. Remove the foil.
- In the microwave, melt some butter and the kumquat marmalade. Baste the bird with the butter mix using a silicone brush. Increase the temperature to 425°F for 15 min to brown the chicken.
- Take the chicken out of the oven. Loosely cover with foil (don’t entirely wrap it or the skin won’t be crispy). Let it rest for at least 10 minutes.
- Thermometer should register 165°F in the thickest part of the bird or the juice should run clear when you crack around the thighs.
- Serve warm with ginger kumquat sauce on the side. Garnish with fresh kumquats.
- Bon appétit!