Roast Chicken

我家的小孩都不爱吃饭，

每天都来问我，今天要煮什么？

如果是饭就拉长了脸。。。

好吧！就来一餐，意大利餐吧！！！

Roast Chicken

Ingredient for Marinating Chicken

coriander leave and 3 clove garlics
extra virgin olive oil
1 pinch ground nutmeg
1/2 tsp rosemary or thyme
1/2 lemon
1 tbs salt


Preheat oven 230degree C.
Pound coriander leave and garlic together.
Finely grated rind and juice of lemon.
Combined all ingredients, rub evenly on the chicken skin.
Place the remaining ingredient in the cavity.

Ingredient for side dish

Onion

lemon

garlic

carrot

pumpkin

spring onion

olive oil

salt and pepper

You can choose your own side dish,

but onion and garlic is a must, the sweetness and aroma are from here.

Place everything in the baking tray, sprinkle salt and pepper.

Lastly, spray some olive oil. 

Now, is time to place the marinated chicken on top of cooking wire rack,

then place wire rack inside the baking tray.

This will make sure all the juices from the chicken will drip in the tray.

This will make the chicken's skin  crispy, too.

Roast chicken at temp. 230degree C for the first 10 to 15 minutes,

then reduced temp. to 175degree C for  (20minutes per 1pound or 453.6gram chicken),

OR roast until skin is deep golden brown,

juices run CLEAR when pierced.

Then  place thermometer, the breast should read 180 degree C and

the thigh 190 degree C only done.

Separate the chicken from the tray.

Wrap the chicken with aluminum foil,

while waiting for sauce,

to prevent chicken from drying.

 

Ingredient for Sauce

2-3tbs plain flour

1tbsp butter

1 litter water or chicken stock

salt and pepper

Remove all the vegetables except garlic and onion.

Mash the garlic and onion.

Place the baking tray on the stove, turn gas to medium heat.

Melt butter in the tray.

Sprinkle flour to the tray.

Stir the flour until slightly brown.

Pour water in the tray,

 and constantly stir until the consistency become gravy.

Add pepper and salt.



Serve the chicken with sauce, bread and vegetables

Tips

 At least defrost chicken 3-4 hours before you cook.

 Wash the chicken and thoroughly dry with kitchen roll.

Ask the poultry seller, the weight of the chicken,

so that you can estimate the baking time.

 Drain the salt evenly to the skin,

 salt will resulting a crisp, salty and flavorful skin.