Saturday, 5 April 2014

Roasted Chicken on a Can



Happy birthday to the most gorgeous, the greatest, and most loving husband ever.  I love you with every drop of my sweat while cooking, with every strand of my long-and-needed-some-trimming hair, and with every single beat of my murmuring heart.  A treat to a Japanese buffet is in order. 

Here is one of the roasted chicken recipes that my husband cooked.  It was one of my favorites because the roasted bird was full of flavor, from the skin to its meat.  It was also really succulent that even the breast parts are moist and tender.  

You can have this in your meal even if you are on a diet.  It's rich in protein but lower in calories. Don't touch the skin and the dark meat.  Leave them to those who are satisfied with their weight ;-)

     ROASTED CHICKEN ON A CAN

Ingredients :  
Chicken - 1 whole
Sesame seeds, toasted
Black Pepper, coarsely ground

Sauce for the Marinade :

Pineapple Juice - 1 c
Honey - 2 tbsp
Liquid smoke seasoning
Sesame seeds, toasted
Rosemary, ground
Sage, ground
Nutmeg
Black Pepper Powder
White Pepper Powder
Sweet Red Paprika
Magi Magic Sarap
Salt to taste


Cooking Procedure :

1.  Mix all the ingredients for the marinade and blend them all, using a handheld immersion blender, until you get a smooth mixture .
2.  With an infuser, inject the chicken with the marinade.  Place the chicken in a zip lock along with the remaining sauce and marinate for at least 12 hours or a day.
3.  Heat the oven to 220 degrees celsius.
4.  Drain the chicken and place the sauce in a small can and set aside.  My husband used a clean can of a small condensed milk.  You can use a beer or soda can if you want.   
5.  Rub the skin of the chicken and its inner cavities with the toasted sesame seeds, rosemary, and black pepper.
6.  Place the chicken, open end down, over the milk can to insert the can into the chicken cavity.  Then place chicken standing up on a baking dish.
7.  Roast chicken for at least 45 minutes or until the chicken turns golden brown.

Serve this roasted chicken with MAYO-YOGURT DIP

This is a dip I often make that goes with baked chicken or fried seafood.

Ingredients :

Real mayonnaise - 1 c
Onion, minced - 1 small
Garlic, minced - 6 cloves
Greek Yogurt - 1/2 c
Lemon Juice - 1 tbsp
Black Pepper Powder - 1/4 tsp
Salt to taste

Procedure :

Mix all the ingredients together in a bowl.  Let sit for at least an hour before serving





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