ROAST CHICKEN
Files & Tags: recipes, index, chicken, plantains and fruits, soy sauce
By Simbooker on the 4th February 2015
I am of the firm belief, that you cannot be a non-vegetarian food blogger, OR writer, and not have a roast chicken recipe. It is just law. Although I will always love Duck more, there is just something totally satisfying about an oven roasted Chicken.
I am of the firm belief, that you cannot be a non-vegetarian food blogger, OR writer, and not have a roast chicken recipe. It is just law. Although I will always love Duck more, there is just something totally satisfying about an oven roasted Chicken.
Some Foodies believe that Roast Chicken is the cornerstone of good home cooking. I think this may be true. Chicken is relatively inexpensive, accessible, and widely available. It has enough meat to feed a large family.
There are thousands of recipes for roast chicken. And over the years, I have tampered with recipes. But I have come up with one generic recipe, that I think is one of the best. I use orange instead of lemons, or a mixture of both. And I use soy sauce, always, for extra flavour.
I always stuff the bird with an entire garlic head and 1 peeled yellow onion. I always make sure that I salt the bird inside and out first, leaving it to rest outside for half an hour, this makes a huge difference.
ROAST CHICKEN -THE RECIPE
THE INGREDIENTS
1 whole Chicken, 1 tbs salt, 1 yellow onion peeled, 1 garlic bulb/head sliced down centre, 1 whole orange quartered, 1/2 tsp dried oregano, 1/4 tsp of dried tarragon, 5 tbs of melted butter, 3 tbs of light soy sauce
PREPARATION AND METHOD
1. Make sure the bird is fully thawed, giblets removed, and that it's left outside for at least half an hour. Preheat your oven to the desired temp (Ovens Vary widely, so please test or use the correct settings for your oven)
2. Wash the bird inside and out with lukewarm water and lemon.
3. Salt the bird's cavity and outside the bird, sprinkling the salt as evenly as possible. Next place the bird on a baking tray and add the above ingredients inside of the cavity, except the melted butter. The orange is the last thing you should add, if your chicken cannot fit all of the quartered oranges, then place the quartered oranges under/and or around the bird when you put it in the baking tray. The soy sauce may spill out that's okay, it will make part of the gravy.
2. Wash the bird inside and out with lukewarm water and lemon.
3. Salt the bird's cavity and outside the bird, sprinkling the salt as evenly as possible. Next place the bird on a baking tray and add the above ingredients inside of the cavity, except the melted butter. The orange is the last thing you should add, if your chicken cannot fit all of the quartered oranges, then place the quartered oranges under/and or around the bird when you put it in the baking tray. The soy sauce may spill out that's okay, it will make part of the gravy.
6. Brush the bird with the melted butter, and pour whatever may be left over the bird, this keeps it juicy and moist. Pour approximately 1/4 cup of water into the bottom of the baking tray.
7. Place the chicken in the oven, and cook until golden brown and cooked inside. Once done poke with a skewer to see if the juices run clear. If not, pop it back in the oven for another ten minutes or until it's cooked thoroughly.
THE GRAVY
7. Place the chicken in the oven, and cook until golden brown and cooked inside. Once done poke with a skewer to see if the juices run clear. If not, pop it back in the oven for another ten minutes or until it's cooked thoroughly.
THE GRAVY