1 cup sesame seeds
2 tablespoons of black, organic and unhulled sesame seeds
2 tablespoons of Himalayan sea salt
In a heavy pot, preferably cast iron, toast ingredients to make the gomasio for 10 minutes, while stirring over low heat. The heavy pot will help with even toasting. After it is toasted, immediately remove from heat and place in a large bowl to cool.
The mortar is a bowl, typically made of hard wood, ceramic or stone in this case the sirabachi is the mortar. The pestle is a heavy club-shaped, usually wooden or ceramic piece used to grind nuts or herbs to release the oils releasing more Flavors.
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1- organic chicken (like Bell Evans)
2 tablespoons of olive oil
1 tsp of garlic powder
1 tsp salt
1 tsp minced onion
1 sprig of thyme – fresh preferable or 1/2 tsp dried
Preheat oven to 400 degrees.
Rinse chicken well in cool water. Pat dry.
Place chicken in a roasting pan.
Place in cavity ** 1/2 onion with 1 sprig of thyme or dried.
Rub outside of chicken with olive oil. Rub the remainder of spices on top of the chicken. Place in the oven uncovered at 400 degrees for 30 minutes.
After 30 minutes, add sauce:
Whisk in a bowl.
1/4 cup sweet vermouth
1/4 cup maple vinegar
1/4 cup of Black Cherry Balsamic Vinegar
1/4 cup olive oil
1 cup of juice and sour pitted cherries
Chicken will be browned on outside.
Cut slits in chicken so sauce can be absorbed, approximately 10 slits.
Pour marinade over the chicken and let cook in oven for another 45 minutes. When chicken is cooked, the juice at bottom of pan will be a thick delicious glaze. Let chicken rest 10 minutes before serving. Pour sauce over each serving.
This is one of the tastiest chickens you will ever make. The seasonings over the chicken in the beginning give it an extra flavor. The chicken will be crispy on the outside and tender and juicy on the inside. It melts in your mouth..enjoy it!