A lovely Golden colour Roast chicken a favourite with us in our child days !
Behind every juicy, flavoursome chicken is the secret of its marinade. The marinade for this chicken is really simple, but really packs a punch in the flavour department.
The combination of soy , honey & ginger !!
This is one roast you can start to finish in a wok pan if you wish , I have used my dutch
oven & slow cooked it !
slow cooking is another healthy way of eating !
These chickens are pan roasted to seal the juice & add maximum Flavours to them !
2 Small (2 lbs each chicken with skin)
¼ cup Olive Oil
12 cloves garlic crushed
1 Tbsp finely ground ginger
1 “ piece of ginger sliced
1/2 cup soy sauce
2 carrots scraped & diced
4-5 big potatoes peeled and halved
1 onion chopped
1 stalk celery ( optional)
¼ cup vinegar
1 Tsp sea salt ( to taste )
freshly ground black pepper pepper
•Thoroughly wash and pat dry the chicken inside out, leaving the skin intact.
In a bowl, • mix in the garlic ginger, soy , vinegar salt & pepper and rub all over the chicken, inside cavity , under the skin , carefully taking care not to tear the skin and finally all over the top top coating all over . •In a thick bottom roasting pot or a dutch oven ( with a covering lid ) add some oil the chopped onions.
• Now arrange the rest of the vegetables and lay the chicken over the onion & chopped celery ( to prevent it from getting caught at the bottom.
•Tie the chicken legs and wings so as to keep it in proper shape. With a food grade string.
•Drizzle some more olive oil if needed and roast for 30 min, always breast side down first. •Check if chicken is cooked with the help of a skewer. Look for sign of red water. • Now with the breast side up bake for another 10 min basting with marinade / olive oil, as required.
•Remove the chicken on to a serving plate. •Keep warm till serving. • With the remains of juice on the pan, add ¼ cup of chicken stock or winde. Bring to a boil, scraping all the juice from the bottom of the pan. Give it a good boil. Season to taste. •Strain into a sauce bowl and serve along with the chicken.
•Serve dressed with roasted potatoes, carrots, with simple salad, preferred in garlic dressing.
any left over can be deboned & refrigerated for a couple of days to make yummy sandwiches or burgers!!!