jeff
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Bear's ChickenI love this dish. It's absolutely delicious. Here is the recipe in Bear's own words.
Try this: A large chicken, 4-5 lbs (2.2+ kg). Carefully separate the skin from the meat by passing your hand gently through the evisceration opening in the abdomen- try not to tear the skin.. Make a mixture of 4 oz (100gm) of unsalted butter and the same amount of Philly cream cheese. Mix spices, like curry or chilli powder, 2 teaspoons with the softened (not too soft) cheese and butter to make a uniform paste- I like a spice mix used in Argentina, called Chimi Churi- a spice preparation which I buy here in Oz from Peter Watson in Melbourne Vic. But it is not required what spices you use, try different mixtures. Using a spoon, place the mix through the opening, some on each side, and squeeze it out between the skin and meat to form a thickness of 1/8" (3mm). Take the last bit and smear it over the skin, place on a rack over a pan in a 350F (180C) oven, preferably a fan-circulating one, and roast for 60-70 min. It is hard to stop eating this bird. The drippings make a wonderful gravy. I like this style of chook so much that I often roast two birds at once- two people can completely devastate one between them.
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