Whole Roasted Chicken

Whole Roasted Chicken (1)

Happy Thanksgiving. Since Thanksgiving is a few days away, I decided to do a trial run. I followed the recipe fromĀ  this video and it turned out great. There are few changes that I would make to the chicken on Thanksgiving day.

The vegetable burned before the chicken was done. So I would suggest adding raw vegetables to the roasting pan and to remove the vegetables from the pan if it burns.

Ingredients:

  • Whole chicken with skin – 1
  • Lemon – 1/2 a lemon
  • Fresh Thyme – 5 springs
  • Olive oil – use as required
  • Salt – for seasoning
  • Pepper – for seasoning
  • Celery – 4 sticks, chopped into big chunks
  • Carrot – 3, chopped into big chunks
  • Onion – 1, diced
  • Fresh Rosemary – few springs
  • Garlic – 1 bulb, peeled(chopped into big pieces)
  • Butter – 2 Tbsps
  • Bay leaf – 2
  • Chicken stock – 150 ml

Method:

  • Preheat oven to 425F.
  • Clean the insides of the chicken.
  • Wash the chicken with turmeric powder and water.
  • Pat the chicken dry with a paper towel.
  • Rub the insides of the chicken with salt and pepper.
  • Poke the thyme springs into the lemon and place it inside the chicken.
  • Spray olive oil over the chicken and season the entire chicken with salt and pepper.
  • Try to reach the flesh below the skin of the chicken and season it.
  • Tie the chicken legs using a twine and tuck the wings under the chicken.
  • Heat 3 tbsps of olive oil in a pan and roast the chicken in it. Keep flipping the chicken so it browns on all the four sides.
  • Remove the chicken onto a plate.
  • In the same pan, melt the butter.
  • Spread the chopped vegetables in a roasting pan and season it with some salt and pepper.
  • Throw in the bay leaves, rosemary and the melted butter.
  • Place the roasted chicken on the vegetables(place chicken on its back) and let it cook in the oven for 30 minutes( use the middle rack).
  • Remove the chicken from the oven and baste the chicken with the juices in the pan.
  • Return it to the oven for 30 minutes.
  • Add the chicken stock to the roasting pan and baste the chicken again with the juices from the pan.
  • If the vegetables begin to burn, remove them from the roasting pan.
  • Let the chicken cook for 20 minutes.
  • To check if the chicken is cooked, insert a knife into the thigh of the chicken and slice it. It should be white and not pink.
  • Remove the twine before serving.

Note:

For a spicy chicken use chilli powder and finely chopped ginger to season the chicken. Try adding chicken 65 masala powder.

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