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Roast Chook

It is, one of the cheapest, easiest thing to cook. Not the easiest to clean up though.
Imagine it’s almost like tossing everything you like into a dish, store it away for a while, then when you want to eat it, let someone else cook it (I meant the oven) and then you consume it, for many meals or days even.

It was heavily inspired by many many roast chicken recipe I’ve read before, but namely the very famous Jamie Oliver “Perfect Roast Chicken“. The list of ingredients comprise of many things readily available in my pantry/fridge, except for chicken and fresh thyme.

  • 1 whole chicken
  • sea salt and freshly ground black pepper
  • 4 potatoes and 2 carrots, peeled
  • 1 large, preferably unwaxed, lemon
  • 1 whole bulb of garlic, broken into cloves
  • fresh thyme
  • olive oil
  • 25g of butter
  • white wine, if you have any
I won’t repeat the steps as you could get it from the original link. The extra step I did was to rub the butter, thyme and salt in between the skin and the meat. There’s always an opening of skin near the neck or the butt area for you to work your way up to the tighs.You need to carefully use your fingers and push through the fat layer between the skin and the meat. Drizzle with lemon and fridge it about 4 hours before you want to cook it.

Halfway through the cooking, when you’re flipping over the breast side, pour a bit of white wine to give the extra kick in the juice and also to dampened the very hot and dry oven so it doesn’t dry up the chicken.

Bon appetite!

Cooksnaps

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