Preparing a good roast chicken is tough. Especially if you like your meat to be non-dry and appetizing; and that’s exactly the problem when one thinks of attempting roast chicken. Ideally it shouldn’t be too dry or too soft and of course, the meat shouldn’t taste like boiled chicken. And after many attempts, I have finally got it. Roast chicken takes time but it also needs something else. Something simple but massively overlooked.
It needs a special ingredient which I think you will like to know about (no, it isn’t love my dear) but chicken stock. Surprised? I was too when I realized how much it supercharges the flavor of the chicken besides giving it that perfect crispy appearance. Now that I have got that nailed, it’s time to cook!
- 1 whole chicken with skin
- 250 chicken stock
- 1 cup olive oil
- 2 tablespoon chopped parsley
- 2 tablespoon chopped sage
- 2 tablespoon lemon juice
- 1 clove of garlic
- Vegetables of your choice for side garnish (I used shredded carrots, boiled broccoli, beans, and lemon)
For the Chicken Stock:
Take 250 gm of small chicken pieces and boil in a 500 ml of water in medium flame along with 2 tablespoon of butter, salt, pepper and 5 pieces of peeled garlic. Make sure the stock is flavorful after the 40 min and reduced to around 250 ml. Feel free to add more butter, salt or pepper if needed. You can also use liver pieces for the stock since that adds a punch to the flavor.
- Dry the chicken completely with a paper towel.
- Rub it thoroughly with salt and keep it on a greased baking pan.
- In a bowl, mix the olive oil, parsley, sage, lemon juice, salt and pepper.
- Rub the flavorful oil mixture thoroughly on the chicken. Make sure you get the inside cavity of the chicken rubbed in as well.
- Pour the chicken stock over the chicken and into the baking pan carefully and rub it all over the chicken.
- Throw in some extra pieces of garlic for taste.
- Set the oven at 200 degree.
- Roast the chicken for about an hour.
- Make sure you baste (check definition below) the chicken with the liquid in the pan every 15 min or else the skin will turn dry.
- Keep turning the chicken to let both the sides cook well.
- Once done, let the roast chicken rest for 15 min. In the meanwhile, prepare the plate with vegetables, place the roast and serve.
- The leftover liquid from the pan can be used as gravy and tastes bloody brilliant!
Essentially, basting is a method of brushing, spooning or pouring liquids over food, typically meat and poultry, as it prepares. It is very significant when you’re cooking meat because it helps reserve moisture, adds taste and gives the meat a nice crispy look.
Also Read: Recipe: Rosemary And Garlic Salmon