Monday, January 10, 2011

Whole Roast Chicken

I took myself by surprise when I brought home a whole raw chicken, I normally buy the ready to eat  from Stew  Leonard's and never bother to cook it myself. I guess it was about time  & my culinary curiosity got the better of me. I am thrilled with the result  as I have used  very minimum oil and have played with the herbs and spices that I enjoy. It tastes very good and nothing beats home made stuff, also I have to mention here that it is not at all cumbersome to cook the whole bird contrary to my earlier impression of how messy this whole affair could get.

So here is the recipe for cooking the whole chicken,hope you will like it and give it a try .

Preparation Time: 20 minutes ( excluding the marination time )
Cooking Time: Little less than 2 hours

Ingredients:
Whole Chicken: 1 weighs about 3 1/2 -4 pounds
Garlic : 8-10 cloves
Rosemary: 3 -4 sprigs
Thyme: 3-4 sprigs
Lemon: 4 tbsp
tangerine juice: 4 tbsp
Crushed peppercorn: 1 tbsp
Cayenne pepper: 1 tsp or to your taste
Olive Oil: 2 tbsp
Kosher salt: 1 tbsp or to your taste

Method:

take the whole chicken & wash it under cold water.remove the giblets from the neck. Pat dry it with a paper towel.
Take the lemon juice,tangerine juice in a bowl and add crushed peppercorn,cayenne pepper,olive oil and kosher salt and rub this on the insides and outside of the chicken thoroughly. Take the thyme and rosemary sprigs and stick them in all the cavities along with garlic cloves. Now put this in a large vessel( cover it with the cling film) or a 1 gallon zip lock bag and leave it in the fridge for 24 hours.

Pre-heat the oven to 450 degree f and take a roaster pan,if you do not have the roaster pan,take any regular oven tray and cut a sheet of aluminium foil and   coil the aluminium sheet and  make an 8 with the coiled sheet and put this on the tray and let your chicken sit on this breast side up. Cook the chicken at 450 degree f for the first 15 minutes  covered with an aluminium foil ,then bring down the temperature to 400degree f and cook till the thermometer in the chicken pops out it takes roughly 1 1/2 hours. Keep basting the chicken with the left over liquid from the marination.You can also use butter if you like while basting the chicken.  You can also choose to broil the chicken when it is nearly done to give the skin a charcoal burned look.

Notes: I have not used thermometer to check the internal temperature,I inserted a knife to see if the chicken was done after 1 1/2 hours.
I covered the chicken with an aluminium foil,as the drained liquid/juices from the chicken in the pan were splashing all over inside the oven.

The chicken needs air movement on the underneath in absence of a roaster pan,so the coiled aluminium foil comes in handy and it gets evenly cooked on all sides.

You can stuff the chicken with vegetables of your choice. I have used potato's to stuff the chicken.

21 comments:

  1. Kavita-My daughter and I make a roasted chicken once a week, we very seldom get the store bought roasted chicken, only in emergency.
    Your chicken looks so yummy, crispy, and tender. You prepare it the same way as I do, except I rub the chicken with paprika, instead of cayenne which is more spicy.
    My daughter's oven is very hot, so she starts out at 425, and ends at 375, or 350, because she uses the convection.
    Beautiful job, Kavita, well instructed!!!

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  2. Kavita, this was one dish that I was very reluctant to try....You sure made it sound easy...and I am gonna try it this weekend..

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  3. Hey Kavi,

    Beautiful chicken roast...:0

    Dr.Sameena@

    http://www.myeasytocookrecipes.blogspot.com/

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  4. Such an inviting,droolworthy,very tender roasted chicken makes me drool..

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  5. Too bad I am a vegetarian but I can tell it is really very well made..my brother loves chicken n he will definitely gobble it up :)


    US Masala

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  6. Oh dear,I wish I was your neighbor:)This looks superb,tender and delicious..never tried this at home, your recipe sounds great with lots of lovely flavors...pictures makes me drool.

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  7. wow..Absolutely gorgeous looking roast chicken Kavita..I still dont have the courage to try this..Stunning...

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  8. So flavorful and yummy!!! looks so perfect...wanna grab some now..

    And btw..thanks a lot for the beautiful message you left :)

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  9. Simply perfect and delicious roast! Love its color dear...

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  10. Perfectly done ,very tempting .

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  11. looks dashing kavita!! This is my version of chicken roast http://azeeskitchen.wordpress.com/2010/05/08/kerala-chicken-roast/

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  12. First time to your blog and it looks very interesting and beautiful. Glad to be your follower. Do participate in my event.

    Radhika http://ticklingpalates.blogspot.com

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  13. It looks delicious :)
    If you can get a small, very fresh organic chicken, I HIGHLY recommend this version: http://www.epicurious.com/recipes/food/views/My-Favorite-Simple-Roast-Chicken-231348
    It's a quick, dry roast, and doesn't work as well with regular chickens - I think slow-roast is better for the regular ones.

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  14. mouthwatering chicken roast...well done kavitha..real great job..:)
    Tasty appetite

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  15. wow..that was mouthwatering...delicious ..n tempting tender chicken..!!

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  16. This is the prettiest Roast Chicken I have seen... beautiful golden color. It must be really flavorful!!!

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  17. Thank You All for the wonderful comments and tips. I have made a note of all useful tips :)

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  18. Hi Kavita

    Brilliant! Roast Chicken looks so delicious and juicy that I kept on watching this preparation for whole 10 minutes.

    Deepa
    Hamaree Rasoi

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  19. I must confess I've never cooked a whole chicken, I usually buy just legs :)

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