It's that time of the year!
Oven-roast chicken, warm buttered potatoes, a herb rice and lentil soup..
This Fall, enlisting a few tips to make your chicken roast sizzling and succulent.
1. Choosing your Chicken
At the Poultry, choose the whole chicken with skin of course, completely gutted out, de-necked, and cleaned. Clear instructions to your butcher can give you a good raw product
2. Further Cleaning the Chicken - Feathers & Pins
Alot of times, especially here in New Delhi the chicken only comes 70% clean. That means, tiny feathers and pins are still stuck to the chicken skin. Whether you choose to clean this further at home or the butcher, this part is crucial and requires your time and effort. Make sure you have a good plucker, and torchlight to remove any left over feathers and needles to give your chicken the smooth skin finish.
Note: If you don't remove the remaining feathers at this stage, they will stand out on the chicken body like white hair when it is half golden roasted.
3. Marination
For the Cassic Roast Chicken, I use regular salt, lemon juice, chili powder (Indian), olive oil as a mix, and I very generously and slowly give my chicken a spa treatment. You need rub the entire body with some TLC of the mix, so that its spread evenly and soaks in the rub.
4. Roast
When putting is in the oven, stuff the chicken insides with a cube of butter, lemon leaf (1-2 only because you don't want it to get too bitter) and few peppercorn balls.
Et fini! Monsieur Poulet is good to go!
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