Roast Chicken with a touch of Spice
It is Christmas and it seems
incomplete without a roast in the blog. I am sharing a recipe that I made last Christmas
for just the two of us. We love butter,
garlic and rosemary infused roast bird. However, I wanted to eat something different
and added bit of spice in the roast to change the taste.
You know what; I am not in a
good mood. What happened to the girl in Delhi shock me to the core. It is not new, our women are not safe, law
does not protect us and our state is run by bunch of stupid. However, the sheer
brutality of the incident-makes me wonder, is it time that we stop talking
about political change, structural change, change in law enforcement and other bla
bla things and take matter on our own hands?
I always cook when I am
stressed, or I am think about cooking. This is not my job but my expression of
being alive.
Today I do not feel like
cooking! I am disturbed within.
Here is the recipe for Roast
Chicken with a twist
Ingredients
I whole
chicken skinless or with skin depending on your need
2- Tablespoon
butter2- Garlic clove, grated
Little fresh rosemary
5/6-clove
2’ long cinnamon stick
2-teaspoon roasted paprika powder
1/2-teaspoon chili flakes (optional)
Salt
1- orange
Pinch of black pepper powder
Juice of 2 lemon
Seasonal vegetable like carrot, parsnip, Brussels sprout, shallot etc
Method:
1. Clean
the chicken and poke it all over with a knife2. Pre heat the oven to 180c
3. Melt butter
4. Add salt, paprika, garlic, chili flakes, black pepper powder, lemon juice with the butter and make a paste
5. Rub the paste inside and out of the chicken properly leaving little for later use
6. Sprinkle rosemary all ove
7. Oil a baking tray
8. Cut the vegetable
9. Place the chicken in the middle of the tray and arrange the vegetable around it
10. Now place clove and cinnamon inside the chicken cavity
11. Cut the orange on both side and place in the chicken cavity as well
12. Tie the leg so that the aroma of clove, cinnamon and orange get properly infused in the chicken
13. Roast the chicken while brushing the remaining paste in intervals to keep it moist
14. Roast until golden brown
15. Take the chicken off the tray so it does not become soggy from the gravy and take the vegetables out on a serving dish and keep the gravy separately
16. Rest the chicken for 30mins before serving so that the meat is soft and melts in the mouth
17. Take the orange out of the cavity before serving
18. Serve with roast vegetable and gravy
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