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Golden Roast CHICKEN

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 !



INGREDIENTS:

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

2Tbsp honey

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






METHOD:

•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.

suggestions-

any left over can be deboned & refrigerated for a couple of days to make yummy sandwiches or burgers!!!

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