Best Damn Chicken

I accidentally made this recipe one night. I just wanted a garlic Sriracha roasted chicken recipe but the roasted garlic/Sriracha mixture wasn't enough for the blender to blend up. So I started throwing other things in that I thought were great. This is what happened. I will be completely and totally honest: if I had to eat one food for the rest of my life THIS would be That Food. It works great for whole chickens, chicken parts, and Cornish hens. It is so amazeballs. Cave Dad took leftovers in his lunch for work and got upset that there was no more chicken to dip in the fantastic glaze this makes.



We are hoping to one day amass enough bones and leftover glaze to make an amazing Asian style soup with cabbage and kelp noodles and all sorts of great things. That will be for another day.

On to the recipe!

Ingredients
1 head garlic
3 tbsp cooking fat
2 tbsp coconut aminos
3 tbsp teriyaki sauce
3 tbsp Sriracha (or 5 tbsp of my Homemade Sriracha because it isn't as spicy)
1 whole chicken, innards removed

Peel the garlic and coat in 1 tblsp melted cooking fat. Roast in 350° oven for about 20 minutes. Puree first five ingredients (everything but chicken). Coat the chicken with it. You can refrigerate for a couple hours or pop it right into the oven. Bake in a Dutch oven at 350° for 1.5 hours or until the internal temperature reaches 165°. While it is resting, get all the drippings and juices and pour in a small sauce pan. Boil until reduced by half. Devour chicken dipped in the glaze.

Homemade Sriracha, WHAT?!

We are a Sriracha house. We loooove the rooster sauce. 
Pictured here: Cave Toddler attempting to drink straight from the bottle.

The ingredients aren't really too terrible (Chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite and xanthan gum) but we try to avoid additives and we get a shit ton of chilis through out the summer from our Terripin Farms CSA. What better way to use them up than making our favorite sauce?

Ingredients
1 lb chilis
1/8 c apple cider vinegar
1 tbsp raw honey
3/4 tsp salt
4 oz water

Slice and seed chilies then dry roast in a 375F degree oven 20-25 minutes.

Blend with apple cider vinegar, salt, water, and honey until it has a smooth appearance. Bring to a boil in a small sauce pan for 5 minutes continually stirring. Strain the mixture to remove any remaining peels and seeds.

Yields approximately 8 oz.

Lasts about 7-10 days. Use your nose to check.