December 20, 2012

Roast Chicken with a touch of Spice

It is Christmas and it seems incomplete without a roast in the blog. I am sharing a recipe that I made last Christmas for just the two of us. We love butter, garlic and rosemary infused roast bird. However, I wanted to eat something different and added bit of spice in the roast to change the taste.

You know what; I am not in a good mood. What happened to the girl in Delhi shock me to the core. It is not new, our women are not safe, law does not protect us and our state is run by bunch of stupid. However, the sheer brutality of the incident-makes me wonder, is it time that we stop talking about political change, structural change, change in law enforcement and other bla bla things and take matter on our own hands?

I always cook when I am stressed, or I am think about cooking. This is not my job but my expression of being alive.

Today I do not feel like cooking! I am disturbed within.

Here is the recipe for Roast Chicken with a twist

Ingredients

I whole chicken skinless or with skin depending on your need

2- Tablespoon butter
2- Garlic clove, grated
Little fresh rosemary
5/6-clove
2’ long cinnamon stick
2-teaspoon roasted paprika powder
1/2-teaspoon chili flakes (optional)
Salt
1- orange
Pinch of black pepper powder
Juice of 2 lemon
Seasonal vegetable like carrot, parsnip, Brussels sprout, shallot etc

Method:

1.    Clean the chicken and poke it all over with a knife
2.    Pre heat the oven to 180c
3.    Melt butter
4.    Add salt, paprika, garlic, chili flakes, black pepper powder, lemon juice with the butter and make a paste
5.    Rub the paste inside and out of the chicken properly leaving little for later use
6.    Sprinkle rosemary all ove
7.    Oil a baking tray
8.    Cut the vegetable
9.    Place the chicken in the middle of the tray and arrange the vegetable around it
10. Now place clove and cinnamon inside the chicken cavity
11. Cut the orange on both side and place in the chicken cavity as well
12. Tie the leg so that the aroma of clove, cinnamon and orange get properly infused in the chicken

13. Roast the chicken while brushing the remaining paste in intervals to keep it moist
14. Roast until golden brown
15. Take the chicken off the tray so it does not become soggy from the gravy and take the vegetables out on a serving dish and keep the gravy separately
16. Rest the chicken for 30mins before serving so that the meat is soft and melts in the mouth