FV27-14-1010
Original Recipe: Bon Appetit
September 1999
I love Roast Chicken. What's not to like? The aroma in the kitchen that whiffs out all over the house is hunger-inducing. Along the way, you hear the chicken fat burning at the bottom of the pan, which by the way will be your tasty gravy.
Once roasting is done, you take it off the pan and start carving, it's when your mouth starts to water because your eyes are already devouring it!
I'm yet to find a way to make the skin really crispy but that's just the icing on the cake. Crispy or not, this baby is tasty!
Tip 1: Truss the chicken to ensure it remains moist all throughout
Tip 2: Buy a meat thermometer, very useful for all types of roasting
Tip 3: Stick to 60 minutes and stick to the temperature. Even after you take the bird out of the oven, it will continue to cook so don't worry about it.
Tip 4: If you want to baste your chicken now and again, it's up to you. I'm lazy so I left it as is.
Tip 5: You don't have to broil your chicken, I did mine coz I was hoping to crispy up the skin more. It didn't really help so you can relax and skip that part. It looked good in the picture though :P
This took me an hour and half... I think I've improved a lot!
Ingredients:
1 kilo whole chicken
2 teaspoons minced thyme
1 lemon, quartered
5 garlic cloves, minced
Salt and freshly ground black pepper
Gravy:
1/4 cup dry white wine
1 cup chicken broth
2 teaspoons all purpose flour
Serves 4-6
455 Calories per Serving
Preheat oven to 450°F. Mix 2nd to 5th ingredients in a bowl. Rinse chicken and pat dry. Place chicken in roasting pan and rub all but 1 tablespoon of garlic-thyme oil all over. Place lemon in the cavity and truss chicken.
Rain the salt over the chicken to create a uniform coating that will crisp up and add flavour to the skin (1 tbsp approximately)
Roast chicken 20 minutes then reduce oven temperature to 375°F. Roast chicken
about an hour or until your thermometer registers 180°F when you insert into thickest part of inner thigh.
Transfer chicken to serving platter, tent with aluminum foil to keep warm while you prepare your gravy.
Gravy
Pour pan juices into measuring cup. Over high heat, add wine to pan and bring to a boil. Scrap up any browned bits sticking onto the pan.
Pour the wine mixture into measuring cup and add chicken broth to measure 1 1/2 cups. Return the mixture to pan (don't clean the pan!), mix flour into reserved 1 tbsp garlic-thyme oil. Whisk into broth mixture. Boil mixture until slightly thickened, about 2 minutes. Season with salt and pepper and pour into a sauceboat!
Serve your chicken with green salad, gravy and dijon mustard as sauce selection, roast some potatoes and you're good to go!
Start with fork and knife and finish off with your fingers... this dish is not for the delicate, prim and proper peeps out there. :)
Happy Eating!
Original Recipe: Bon Appetit
September 1999
I love Roast Chicken. What's not to like? The aroma in the kitchen that whiffs out all over the house is hunger-inducing. Along the way, you hear the chicken fat burning at the bottom of the pan, which by the way will be your tasty gravy.
Once roasting is done, you take it off the pan and start carving, it's when your mouth starts to water because your eyes are already devouring it!
I'm yet to find a way to make the skin really crispy but that's just the icing on the cake. Crispy or not, this baby is tasty!
Tip 1: Truss the chicken to ensure it remains moist all throughout
Tip 2: Buy a meat thermometer, very useful for all types of roasting
Tip 3: Stick to 60 minutes and stick to the temperature. Even after you take the bird out of the oven, it will continue to cook so don't worry about it.
Tip 4: If you want to baste your chicken now and again, it's up to you. I'm lazy so I left it as is.
Tip 5: You don't have to broil your chicken, I did mine coz I was hoping to crispy up the skin more. It didn't really help so you can relax and skip that part. It looked good in the picture though :P
This took me an hour and half... I think I've improved a lot!
Ingredients:
1 kilo whole chicken
2 teaspoons minced thyme
1 lemon, quartered
5 garlic cloves, minced
Salt and freshly ground black pepper
Gravy:
1/4 cup dry white wine
1 cup chicken broth
2 teaspoons all purpose flour
Serves 4-6
455 Calories per Serving
Preheat oven to 450°F. Mix 2nd to 5th ingredients in a bowl. Rinse chicken and pat dry. Place chicken in roasting pan and rub all but 1 tablespoon of garlic-thyme oil all over. Place lemon in the cavity and truss chicken.
Rain the salt over the chicken to create a uniform coating that will crisp up and add flavour to the skin (1 tbsp approximately)
Roast chicken 20 minutes then reduce oven temperature to 375°F. Roast chicken
about an hour or until your thermometer registers 180°F when you insert into thickest part of inner thigh.
Transfer chicken to serving platter, tent with aluminum foil to keep warm while you prepare your gravy.
Gravy
Pour pan juices into measuring cup. Over high heat, add wine to pan and bring to a boil. Scrap up any browned bits sticking onto the pan.
Pour the wine mixture into measuring cup and add chicken broth to measure 1 1/2 cups. Return the mixture to pan (don't clean the pan!), mix flour into reserved 1 tbsp garlic-thyme oil. Whisk into broth mixture. Boil mixture until slightly thickened, about 2 minutes. Season with salt and pepper and pour into a sauceboat!
Serve your chicken with green salad, gravy and dijon mustard as sauce selection, roast some potatoes and you're good to go!
Start with fork and knife and finish off with your fingers... this dish is not for the delicate, prim and proper peeps out there. :)
Happy Eating!
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