Friday, 5 April 2013

Roasted Herbed Chicken

If you ask me what kind of dish does the Husband like to cook, it's roasted dishes.  Roasted pork, beef, and fowls.  Most of the time he roasts chicken or turkey and sometimes duck though he roasts chicken more often because it's cheaper :-). The part he loves to do most is experimenting on the marinades he uses to infuse  the meat he roasts. 

Roasting is a healthy way of cooking.  Unlike frying where you add more calories and unhealthy fat to your chicken because you soak the chicken in a lot of oil.   Roasting like frying brings out the flavor of the meat without the unhealthy fats. That's the reason why my fat-phobic husband likes it.

Ones in a while I roast meat too, chicken as always. But I do it a lot simplier than how the Husband does it.  I cooked this roasted chicken last Christmas eve and the Husband loved it. Check out how simple it is to cook it without the hassles of injecting the chicken with marinade.

By the way, Happy birthday to my better half.  Lots of love from me :-)


Ingredients :

Chicken, 1 whole

Rub :

Salt -3 to  4 tsp
Ground Black Pepper - 2 tsp

Onion, quartered
Green Onion Leaves

Cooking Procedure :

1.  Brine chicken.  Soak it in water with 2 tablespoon of salt diluted in it for at least 4 hours.  Drain and pat chicken dry.
2. Mix all the ingredients for the rub and rub it on the skin, under the skin, and the cavity of the chicken.
3.  Heat oven to 250 degrees Celsius and heat it for 10 minutes before placing the chicken.
4.  Stuff the chicken with the onions and green onion leaves.  Place on a rack and roast in the oven for  40 minutes to 1 hour or until the chicken is cooked.

The chicken is cooked when the water runs out clear when you poke the chicken in its meaty area (legs & breast)


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