Happy November full moon! Amy here today experimenting with roast poultry.
I wanted to make a roast chicken with mole as a seasoning, rather than as a sauce. Something exciting but still traditional enough for a roast chicken or turkey. Also, I couldn’t decide which variety of mole to use. So I separately mixed some Mano Y Metate Adobo and Mole Negro powders with olive oil and rubbed them one on each side of a chicken. I slid some under the skin and in the cavity. I sprinkled a little salt everywhere, too.
I trussed the wings and legs with dental floss.
I let it marinate uncovered in the refrigerator for 36 hours. Supposedly this helps the skin get crisp when baking.
In that time the mole dyed the skin a deep color, but it looked dull. So I moistened it with a little more olive oil and set in a 375 degrees F oven.
As it baked, I basted it a few times with its own drippings.
After it was almost to temperature (160 degrees F) I cranked the oven to 400 to crisp the skin for the last few minutes. Then I removed it from the oven, and while resting ensured the breast temperature climbed over 165F.
The skin was crisp and spicy! The meat was savory, flavorful and complex but less spicy. It was bold and special without feeling wild and crazy, or that the sides needed to work around the mole theme.
As for Mole Negro vs Adobo, I think the extra heat of the Mole Negro was my favorite, but the Adobo made the prettier crust and would be my choice for a serving a crowd.
I considered making mole sauce to spoon on the plate, but instead put some of the drippings into and on top of the mashed potatoes. Delicious!!!!!
The bones and drippings made an incredibly rich colored broth with hints of mole. It was spicier than I thought it would be. I can’t wait to make it into soups, the best part of roasting a bird. Enjoy the weather and happy cooking!