I love roast chicken especially when the skin is crispy with a killer sauce but has never attempted it at home because I do not know how to truss it, butterfly it nor how to roast it. After putting roast chicken on my to-do list for a long time, it's time to scratch it off before the new year so I brave the challenge during Christmas. Now to many, roast chicken might be the easiest task but remember I'm new to all these, so be kind.
Ingredients:-
Makes 2 to 4 servings
One 1 - 1.5kg chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)
1. Preheat the oven to 232ºC (450°F). Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
2. Salt and pepper the cavity, then truss the bird. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
3. Now, salt the chicken - I was advised to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
4. Place the chicken in a roasting pan and, when the oven is up to temperature, put the chicken in the oven. Leave it alone—don't baste it, don't add butter; Roast it until it's done, 50 to 60 minutes. Remove it from the oven and let it rest for 15 minutes on a rack (so the juice will run down instead of making the crispy skin soggy).
5. Remove the twine and butterfly the chicken. As the cook's reward, I take the crispy juicy fat chicken butt for myself. Serve with any sides you desired. You'll start using a knife and fork, but finish with your fingers, because it's so good.
The entire chicken makes 2 wholesome meal for me & my husband. Round one to served with honey garlic thyme roast carrots and some garlic roast potatoes with sprinkled chopped thyme; round two with green salad and mash potatoes, finger licking good. The gravy is made from the flavor packed chicken juice.
My first attempt turns out to be a great success, my husband loves the juicy, fall off the bone tender chicken, even the potentially dry breast is just perfect. To this, we owe our thanks to a wonderful recipe and guide from http://www.epicurious.com/recipes/food/views/My-Favorite-Simple-Roast-Chicken-231348#ixzz2G9OQVbPF. The simplicity of the process definitely encourages me to make this more often and this is a classic that we'll be revisiting.
Makes 2 to 4 servings
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)
Methods:-
1. Preheat the oven to 232ºC (450°F). Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
2. Salt and pepper the cavity, then truss the bird. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
3. Now, salt the chicken - I was advised to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
4. Place the chicken in a roasting pan and, when the oven is up to temperature, put the chicken in the oven. Leave it alone—don't baste it, don't add butter; Roast it until it's done, 50 to 60 minutes. Remove it from the oven and let it rest for 15 minutes on a rack (so the juice will run down instead of making the crispy skin soggy).
5. Remove the twine and butterfly the chicken. As the cook's reward, I take the crispy juicy fat chicken butt for myself. Serve with any sides you desired. You'll start using a knife and fork, but finish with your fingers, because it's so good.
The entire chicken makes 2 wholesome meal for me & my husband. Round one to served with honey garlic thyme roast carrots and some garlic roast potatoes with sprinkled chopped thyme; round two with green salad and mash potatoes, finger licking good. The gravy is made from the flavor packed chicken juice.
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