A Fowl chicken recipe is not easy nor difficult to replicate. You only need a good seasoning blend and Natacha’s recipe is perfect for any beginner who wishes to try this recipe. Natacha uses Noubess hot and spicy sauces and seasoning to cook most of her meals.
Before going into the recipe, let’s learn a bit about this type of poultry. Fowl chickens are referred to as domesticated barnyard poultry. They are sold in live poultry markets or local west-Indian markets. This type of chicken is a favorite of the Caribbean and Spanish people.
The Caribbean home
“Poule Du” is how fowl chicken is called in the Haitian Caribbean community. The English translation “hard chicken” is hilarious because the chicken does take a long time to cook. This is not a type of poultry you can plan on cooking when preparing a quick meal.
Many Caribbean people usually cook fowl chicken on Sundays. It is somewhat a tradition. It is usually prepared with a side of white rice with white bean sauce or rice with djon-djon in Haitian Caribbean home. And lastly, it is mostly cooked in a spicy and delicious sauce.
Buying Fowl Chicken
Fowl chicken can be purchased at “Live Poultry” places or local supermarkets. Going to a live poultry market may not be ideal because of smell If you cannot find it the bird at your local supermarket try going to a market located in Caribbean/Latin America populated areas.
A crockpot is ideal to cook fowl chicken because slow cooking is the best way for all the flavors to properly marinate. Many people also use a pressure cooker to cook the chicken. For the cooks who are not in a hurry, slow cooking in a regular pot is ideal for them.
The recipe was shared with me by Natacha, one of my team members. Take a look and let us know what you think. And please don’t be intimidated by the amount of time it takes to cook this wonderful poultry.
- 1 3-4 pounds fowl chicken
- ¼ cup white vinegar
- 1 lemon cut in half cut in half
- 1 tbsp Noubess Herbs Hot and Spicy Sauce
- 2 tbsp Noubess Poultry Seasoning
- ¼ cup olive oil
- 2 – 3 scallions roughly chopped
- 2 – 3 thyme sprigs
- 2 – 3 parsley sprigs
- 1 tbsp apple cider vinegar
- 2 tbsp fresh lemon juice
- 1 tsp salt
- 1 – 1 ½ cup water
- Additional Noubess Poultry Seasoning
- Remove the chicken from its packaging. Prepare a vinegar and water bath and give it a quick rinse. Rub the chicken down with 1 lemon halves. Rinse, pat dry and place on a cutting board or plate.
- Mix Noubess Herbs Hot and Spicy Sauce with olive oil and Noubess Poultry Seasoning. Rub the mixture all over.
- Stuff the cavity with scallions, thyme, and parsley. Place in crockpot.
- With the remaining seasoning mix, add water, vinegar, salt, and lemon juice. Mix well and pour into the crockpot. Pour the liquid on the side of the crockpot bowl and not on top of the chicken) Do not cover chicken with liquid. Sprinkle with additional Noubess Poultry Seasoning. Cover and cook for 4 hours on high.
Gently remove whole chicken from crockpot. You have 2 options for adding color:
Place whole chicken in a baking pan, and roast in the oven for color on high for 5 – 7 minutes. Remove and serve.
Carve into pieces. In a heavy bottom pan, heat oil. Add chicken pieces and pan-roast stirring gently occasionally adding a little bit of the broth occasionally to deglaze the pan, until the pieces are golden brown. This step may take about 10 – 15 minutes. Remove from pan and set aside.
- In the same pan, pour enough strained cooking liquid from the chicken to make a sauce. Bring to a boil, season to taste and add sliced onion. Return chicken pieces to pot, cover and cook for about 4 – 5 minutes. Remove from heat and serve immediately with rice or other side dishes.