Recipe: Roast Chicken

So a couple of weeks back i made roast chicken for lunch. I actually do a lot of cooking bt the hassle of running up the stairs to grab my camera is just too much for me sumtimes (all the time). but the last time i made it the camera was on d dining table from the last time i took it out so i snapped!


so here is my 1st recipe post!! weehooo!!! *que cheerleaders cheering my name*


so u'll need
- a whole chicken (i used 2)
- about 2 heads of garlic (ull repel edward cullen for sure)
- olive oil
- thyme and rosemary (preferably fresh)
- 1 tsp salt
- 1 tsp chicken stock
- potatoes
- button mushroom
- white onions
- tomatoes
- leek


Basting
*mixed
- 2 tbs oyster sauce

- 2 tbs honey
- 2 tbs bbg sauce

i love burnt garlic. its more flavourful and aromatic

1. first u need to clean the chicken. i clean chickens with a water mixed with flour. it gets rid of the gamey smell. u can also use the exess water u use to clean rice.


2. then insert a very sharp knife under the skin of the chicken. do this all over.


3. peel and slice a head of garlic and slice em up and stuff it in under the skin. do this with the rosemary n thyme as well. save some herbs for garnish and stuffing


4. take the other head of garlic and cut it lengthwise (skin and all) and stuff it into the cavity along with herbs.

5. rub chicken with some chicken stock and salt.


6. then brush the basting sauce all over the chicken and let rest for a while.


7. cut the potatoes and boil in water with a little salt added. boil till half cooked and drain.


8. cut onions (quarters), leeks, tomatoes and any other vegetables you may have and mix it all togather with the potatoes and place them into the same baking tin as the chicken. Brush them with the basting sauce. drizzle all with olive oil

9. cover with tin foil (shiny side down) and roast at 180 degrees celcius for 40-50 mins depending on the size of the chicken.
i like to occasionally take the chicken out and brush with more basting sauce for more flavour.


10. when it looks about done (juices run clear when poked), turn temp up to 200 celcius and let it roast uncovered for about 5-7 mins and turn it over.


11. when both sides have been browned. take it out and let rest for 15 mins for the juices to be redistributed.

Bon apetit!

i love this coz its simple to make and the aroma of the rosemary and thyme is gorgeous! and the best part is, leftovers can be made into sandwiches or a chicken salad! 


also the garlic doesnt really smell after all that roasting so u wont repel those hot hunks from twilight~ or ur boyfren. in fact he'd love u more for making such a delicious meal!


and u can mash the garlic and mix it boiled potatoes along w sum cream to make a superb mashed potato. bt lets save that recipe for another post ey?


~luff from Jane's kitchen~