ROAST CHICKEN 👌👌

                                                           ROAST CHICKEN   

Ingredients

1. Whole chicken                                                                                     1.25kg - 1.5kg

2. Mixed herbs                                                                                                         1tbs

3. Mustard cream                                                                                                     1tbs

4. Corn oil                                                                                                                6tbs

5. Salt and pepper                                                                                      (if your taste)

6. Onion , leeks , carrot , celery                                                                             300g

7. Butter                                                                                                                    50g

8. Garlic carpel and tomato slices 

METHOD OF PREPARATION             01

Do not remove the skin of chicken and apply the margination on the whole chicken keep if for one hour and arrange it on roughly cut vegetables bed try . then roast  in an oven at 200 c for 2 hrs. . while cooking the chicken , get the liquid which collects to the tray and pour over the chicken time to time (basting)

(To prevent from drying out the chicken)

One the chicken fully roasted take it out from the tray and put the remaining ingredients in to a pot. add brown stock . butter bring to boil and stain (this is called roast gravy)

THICKENED GRAVY---> add little bit of liquated corn flour in to the roasted                                                                    gravy and prepare thickened gravy.

METHOD OF PREPARATION            02

probably noticed that the chicken is laying flat this is a technique known as spatch cocking and it helps to increase the surface area for seasoning and browning it'll also decrease the cooking time and give us a beautifully cooked extra crispy chicken by the time we're done. so we're going to start by breaking down the chicken and salting it I

recommend using a carving knife if you have one but if you don't just make sure

to use something sharp and sturdy enough to cut through the chicken ideally you

want to do this about 24 hours before you plan to cook the chicken to allow

the salt to penetrate all the way through this will also allow time for

the skin to dry out which will help the chicken to get extra crispy when roasted

to start off simply find the backbone and make two cuts down the length of the

chicken on either side of the spine to remove it make sure to save the backbone

because it'll help to make a great homemade chicken stock once you collect

enough spare chicken parts I like to keep a bag of leftover chicken parts in

my freezer. next you'll just want to remove any other

giblets and gobbledygook that might be left in the chicken I like to just rinse off the chicken after this step - to clean it up a bit

so now that the chickens all cleaned up just make a small cut in the middle near the collar area and press down on both sides to flatten out the bird now transfer the chicken skin-side down to a

baking tray lined with a wire rack this will allow the chicken to dry out even more efficiently we actually want the chicken to dry out somewhat because any excess moisture on the surface of the chicken is going to prevent it from

getting crispy so again since we want the surface as dry as possible we're going to pat down the chicken with a paper towel before salting it don't worry though this is only going to dry out the outermost surface so the inside of the chicken will still end up nice and juicy when it's all said and done.

feel free to salt the chicken pretty liberally since this is the only time we're going to add salt in this recipe also the salt will penetrate relatively deep into the chicken over the course of the next day as it rests when the bottom is done flip it over Pat the skin side with a aper towel and salt that side as well now that it's salted we're just going to place it in the fridge until we're ready to cook it also I like to tuck the wing tips under like so to prevent them from burning as they cook now you don't want to wrap it up or anything here because we want to allow the skin to dry out as much as possible.

I like to at least cover it with a paper towel though so I don't have to stare at a raw chicken every time I open my fridge so now that the preparation is done I'll see you all tomorrow when it's time to cook the chicken. all right so it's been about 24 hours and we're back

so the only thing we're going to do before we cook it is add a bit of pepper we'll add some more spices later but we don't want them to burn before the chicken gets cooked.

 all the way through so we're going to wait a bit before we add them now I'm just going to dab the skin side again with a paper towel to remove any liquid that was brought to the surface by the salt so now let's just head over to the stove and start the cooking process so before we throw the chicken in the oven we're going to sear the skin side in a pan to start the Browning process so slowly pre-heat your pan over medium heat and set the oven to 425 degrees we want the pan to get pretty hot so that we can Brown the chicken a bit and start to develop some nice flavor before it goes into the oven so once the pan is heated a bit add some extra virgin olive oil and turn up the heat to medium-high you don't need a lot of oil just enough to barely coat the bottom of the pan when the oil is shimmering place the chicken in the pan.

skin side down and see her for about 7 to 8 minutes until the skin is a nice golden brown color it's important to use a heavy bottomed pan like cast iron or stainless steel as I'm using here so that the pan doesn't cool down too much when you add the chicken you'll probably need at least a 12-inch skillet for this step which is what I'm using here any smaller than that and your chicken may not fit if you don't have a big enough skillet it's not the end of the world if you have to skip this step but anyways once your chicken is in the pan again dab it with a paper towel then just add some freshly ground black pepper to this side as well along

with a bit of cayenne pepper to add some spice well that's going clean off your wire rack and baking tray because we're going to place the chicken back on to it in order to bake it so once the skin is golden brown take your tongs and carefully transfer the chicken back to the wire rack lined baking tray be very gentle here.  

because the oil can splatter and burn your hand if you're not careful

and you also don't want to tear the chicken apart as you move it now just

place the chicken in the oven and allow it to bake for 35 minutes to ensure even

cooking throughout you want to place the chicken and leg side first the legs and

thighs take longer to cook than the breasts do so you want them in the back

of the oven since that'll be the hottest part so well that starts cooking we're

gonna go ahead and make a simple herb salsa to spread on the chicken before we

finish roasting it add about 1/2 a cup of extra virgin olive oil to a bowl

along with 1 tea spoon each of dried or fresh rosemary thyme and oregano now

just stir the sauce until all of the herbs are nicely submerged I'm using

fresh rosemary here and dried thyme and oregano just because that's what I had

on hand robust herbs like these all hold up quite well when dried so it won't

make a huge difference whether you use fresh or dried herbs then squeeze the

juice from about half of a lemon this will brighten up the sauce and

since we'll apply it to the whole surface of the chicken it'll really add

some nice acidity to the dish now just mix well to emulsify the sauce you'll

see the sauce turn from clear to a slightly foggier white color and at this

point you know it's well emulsified so after about 40 minutes it's time to take

the chicken out of the oven to apply the herb salsa you can see that the chicken

has already started to take on some nice browning at this point so just apply the

herb salsa over the entire surface of the chicken it's important to wait until

this point to apply the salsa so that the herbs don't burn before the chicken

gets cooked all the way through I'm just going to top it with a bit more cayenne

pepper as well to give it a little bit of spice and now we're going to put it

back in the oven leg side first again for approximately 20 more minutes

keep in mind cooking times can vary quite a bit depending on your oven and

the size of your chicken so make sure to keep an eye on the chicken during this

period you can tell that it's done when the juices from the thigh run clear when

poked with a toothpick or better yet if you have an instant-read thermometer

cook until the thickest part of the breast registers 165 degrees and the

thickest part of the thigh registers 175 degrees after you remove the chicken

from the oven make sure to wait at least 10 minutes before cutting into it if you

cut into it too early you'll end up losing a lot of the flavorful juices

from the chicken so now we're just gonna quickly break down the chicken using

your carving knife just find the location where the thighs meet the body

of the chicken and cut them off then cut the entire body of the chicken in half

then cut off the wings the same way you did the thighs you may want to just cut

off the wing tips since you're probably not going to eat them you could also

separate the breasts from the bones if you so desire but I'm just going to

leave them like this and that's it a super crispy and delicious chicken

cooked to perfection this has become one of my staple meals since it's so easy to make but also super delicious and inexpensive in my experience you can find a whole chicken like this for less than $1 per pound most of the time so I hope you give it a try if you do feel free to let me know in the comments below what you think about it also your feel..................