Friday, June 18, 2010

The Perfect Roast Chicken

If you're thinking of hosting a winter dinner party or sunday lunch, then you can't go past a
classic roast chicken. This easy how-to from Homelife will have you roasting perfect chickens from the get-go!

This recipe can be customised to suit your own tastes. Stuff the chicken with different herbs (parsley, rosemary, oregano or basil would all be good) or rub the skin with your favourite spices to create your own signature dish.
What you will need

• 2kg free-range or organic chicken
• 1 lemon, halved
• 6 thyme sprigs
• 4 marjoram sprigs
• 4 sage sprigs
• 4 cloves garlic, unpeeled, bruised
• 20g butter, softened

• Preheat oven to 200˚C. Rinse chicken cavity, leaving any internal fat intact. Using paper towels, pat chicken dry thoroughly. Season cavity generously with salt and pepper then stuff with ½ lemon, herb sprigs and garlic.

• With chicken breast-side up, tuck wings under shoulders. Wrap a 1m-long piece of string around legs twice and tie underneath. Pull up along insides of legs, so string runs along underside of breast. Loop over wings and tie tightly at back.

• Place chicken in a roasting pan. Brush with butter and juice from ½ lemon. Season to taste. Roast for 1 hour 20 minutes, basting with juices and turning every 20 minutes, or until juices run clear when thickest part of thigh is pierced.

Tips and tricks

• Roasting a chicken will take approximately 20 minutes for every 500g of weight.
• Many people believe a roast just isn’t complete without the vegies. To roast vegetables with your chicken, allow chicken to cook for 30-40 minutes then add vegetables to the pan. Try potatoes, baby carrots and shallots.

Cook’s tip

• Before carving, allow chicken to stand for 15-20 minutes – this gives the juices time to settle. 
• Carve the breast meat in long thin slices, then remove the legs with the thighs and cut in half at the joint.

Visit Homelife


Post a Comment