Egg color: White
Male 9.7 – 12 lbs
Female 7.3 – 9.7 lbs
Origin: Indonesia
Egg production (annual): 80
Colors: Black
Lifespan: 5-8 years
Reach Heritage.
With roots in Asia and even earlier ties to Europe, black chickens, such as the Ayam Cemani and Kadaknath, have a long and diverse history. Because of a genetic condition known as fibromelanosis, their entire body—including its feathers, skin, flesh, organs, and even bones—is strikingly black. Due to their special characteristics, these chickens have been valued and used in a number of cultural and ceremonial customs.
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Why is Black Chicken Meat excellent?
Higher in nutrients: Compared to white meat, darker meat—including black chicken—usually has higher levels of iron, zinc, and B vitamins.
Rich in antioxidants: Carnosine, a potent antioxidant, is abundant in black chicken breeds like the Kadaknath.
Distinct flavor: Because black chicken is free-range, it could taste a little gamier.
Ingredients
1 1/2 Teaspoons salt
1 Teaspoon garlic powder
1 whole 4–5-pound Black chicken
1/2 Teaspoon black pepper
2 Tablespoons smoked paprika.
2 Tablespoons unsalted butter, melted.
4 Tablespoons honey
2 Tablespoons lemon juice
1/2 Tablespoon lime juice
1/4 Teaspoon Cayenne pepper
How might Black chicken taste delicious?
Preheat your oven to 325F/162C.
With a sharp knife, cut off your Black chicken head and the lower portion of the legs.
Rinse off your Black chicken and pat dry with a paper towel.
You will want the skin dry so the rub will adhere well. Too wet and it will slide off.
Mix the paprika, melted butter, garlic powder, salt, pepper and cayenne until it forms a thick paste.
Reserve 1 Teaspoon of your paste and set aside for later.
Using your hands, spread the rest of the paste onto your black chicken, rubbing it deep into the skin.
Place your black chicken onto a shallow roasting pan and pop into the oven for 35 minutes.
In a separate bowl, combine the honey, lemon juice, lime juice and 1 Teaspoon of reserved rub into a baste.
After 30 minutes in the oven, remove your black chicken and baste with the lemon/lime/honey glaze. Return the black chicken to the oven and continue to cook for an additional 45 minutes, removing every 15 minutes to baste.
Because the black chicken has naturally dark flesh, it is wise to use a meat thermometer to test for doneness rather than a visual appraisal based on juice color. Your bird will be safe to eat when it reaches an internal temperature of 160F/70C on the breast and 165F/73C on the thigh.
Remove from the oven and serve immediately. The rich subtle flavor and slight spice of the black chicken and smoked paprika rub pair beautifully both in taste and look with black forbidden rice and pineapple. Serve with desired accomplishments.
Enjoy, it me.
