Wednesday, October 20, 2010

FBC: Chocolate Mole & Irish Cream Ale

This is the most delicious and the most laborious chicken so far

Frat-boy Chicken Series:
FBC: BBQ and Honey Larger
FBC: Lemon Pepper and Hefeweizen
FBC: Lemon Grass Chili and Asian Beer

This one doesn't look very appetizing, but it was... my god... it was really good.  20 ingredients went into making this chicken, and it took me all afternoon.  When I bit into the chicken, it was juicy with pockets of flavour explosion, a good balance of salt, tang, sweetness, and spiciness. nom nom nom If you have a free afternoon, this is well worth your time.

1 whole chicken
5 dried ancho dried chiles (more if you want extra spiciness)
1 small onion (chopped)
1-2 large tomato (peeled, seeded, and chopped)
so many ingredients
3 cloves garlic (chopped)
⅓ cup sliced almonds
⅓ cup Raisin
1 Tbsp Sesame seeds (toasted)
1 tsp cinnamon
1 tsp Ground cloves
1 tsp dried oregano
1 tsp dried basil
1 tsp powdered cumin
1 tsp ground coriander
½ tsp ground anise seeds
2 oz unsweetened chocolate melted (I used 100% to skip the cane sugar in the chocolate)
1 Tbsp agave syrup
1 Tbsp rock or sea salt (roughly grounded)
3 Tbsp grounded pepper
Olive oil
1 cup water
1 can Irish Cream Ale

The mole sauce:
1 Soak chiles in very hot water until soft, about 30 minutes. (Make sure they are fully submerged, as they tend to float)
2. In a pan on medium to low heat, sauté onion in olive oil until soft and translucent about 5 minutes. Add garlic and sauté another minute. Add spices, herbs, and cook, stirring constantly about 30 seconds. Don't let anything burn.
3. In a blender, grind together the almond, cooked onion mixture, tomatoes, spices, raisin, sesame seeds, salt, peer, and water. Puree until smooth.
4. Remove seeds, stems from the chile, but do not discard the seeds. Puree very finely by passing the chiles through a food mill or mesh strainer to remove any skin.  Blend the paste with rest of the stuff.
5. At this point, taste the sauce and add additional seasoning, agave syrup, or water as necessary until it is exactly how you want it and the consistency is smooth and brushable.

1. Preset the oven to convection 425F.
2. Clean the chicken, pat dry with paper towel.
3. Mix salt, black pepper, and olive oil in a bowl. Brush the mixture onto the chicken.
4. Pour 1 cup of Irelish cream ale into the can.  Put the remaining seeds from the chile into the can. Prop the chicken onto the can and arrange the legs so the chicken is well-balanced and sits straight up.
5. Bake it for 10 minutes.
6. Lower the oven temperature to 300F
7. Take the chicken out. Brush the mole mixture onto the chicken.
8. Put the chicken back in the oven and bake for 40 minutes or until the chicken's internal temperature reaches 160F. Glaze it with more beer and mole occasionally.
9. Enjoy the rest of the beer while you wait for your roast!
10. Once it is ready, leave it to cool for 20 minutes before carving. This will help the moisture in the chicken to settle.

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