I Feel Like Chicken Tonight.

I promised a dear friend of mine, Scaramouche, to post a roast chicken recipe. And as it happens, I did roast chicken 2 days ago. A total coincidence, like she knows there is a whole chicken R.I.P.ing in my fridge, ready to be stuffed and roast.

I made up this recipe while doing my grocery shopping. You need a whole chicken, 1 carrot, 2 celery sticks, 6 garlic, oil, salt and pepper. Heat oven to about 250 degree Celcius. Clean and pat dry your chicken (including the cavity). Slice / chop carrot and celery stick. Crush the garlic. Stuff carrot, celery and garlic in the cavity. Tie up the chicken leg nicely using string (make sure the string is oven prove so raffia string is OUT). Rub the chicken skin with some oil, salt and pepper. Now the chicken is ready for roasting. I put roasting rack on my roasting pan so the fat drip off my chicken. Roast for about 15 minutes and then turn down the oven to about 200 degree Celcius. Roast for another 50 minutes or till the chicken is cooked (if you are anything like me, you can’t never tell if your chicken is cooked or is still flapping about, this roasting thermometer will come in handy). Baste your chicken with the oil that is dripping off your chicken in every 10 minutes or so (that’s how you get those golden crispy skin).

When it cooked, best to let the bird rests for about 10 minutes before starts cutting it, so it stay juicy & moist (you can, of course, eat them straight away if you like). Serve your chicken with some roast potato or chips or roasted vegetable or anything you like really. And don't forget the gravy.

You can of course use anything you like for stuffing. I've used onion, rosemary, thyme. They all taste good. Next time I'll share the onion and sage stuffing recipe (you can also get ready-mix stuffing from PAXO).