THE FABULOUS RETURN OF THE CHICK

 Whoever read my post “CHECK THE CHICK” knows about my irritation with “factory produced chicken”. This time I wanted to share my foolproof recipe of delicious roast chicken. The first rule is to get a free range chicken weighing over 1500 gr. which is a true trophy in Joburg. Once you get your chick, even they say it is trimmed, trim it from all excess fat & skin and let it dry in the fridge for an hour without covering.Then prepare your marinade.

MARINADE FOR ROAST CHICKEN

3 tbs soy sauce

3 tbs white wine

3 tbs tomato paste

1 or 2 tbs chili paste (depends how hot you like it, if you can not find the chili paste use a half or full teaspoon of chili flakes)

1/4 ts ground cumin

Salt&pepper to taste

* Please keep in mind that soy sauce is very salty and some chili pastes are even saltier. So you may want to give up on additional salt.

Mix all the ingredients and if it’s very thick add a tbs of water.

Put the oven on 200′ C. Brush the bird with the marinade and let it rest for 10 mn. then do it again. If you are not pressed in time preferably after another 20 mn. resting on the counter brush the marinade once more generously. *Remember each time you brush the bird do it inside out.

For intenser taste I stuffed my chicken with some herbs, like parsley, spring onion, lemon thyme and a clove of garlic lightly crushed in the peel.

Put the marinated, stuffed and bondaged (if you feel like after reading Fifty Shades of Gre y) chicken in the 200′ C oven and roast for 35 mn. until the juices runs clear and additional 15 mn. to make the skin crispy and brown.

If you are having a Sunday roast then serve it with roast potatoes http://www.spill.co.za/recipes/perfect-roast-potatoes/2452/  and season’s vegetables. But if you are having a lightish dinner then serve with a nice hearty salad. Like I did mine.

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2 Comments Add yours

  1. trixfred30 says:

    1) I love the way you’ve trussed up that bird and 2) square plates are my favourite shape of plate!

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