Thursday, 9 November 2006

Schmanity's Roast Chicken Recipe

I call it Mrs. Wong's Roast Chicken because I created the recipe for my pal who got married today. I roasted three chickens for her bridal shower which was last Sunday. Everyone brought a lot of good food, and it was a lot of fun eating. Also discovered that one of the interns at our office has a heavenly voice, like pure liquid gold. A nice time was had by all. It was also a surprise shower for our pal, and suffice to say, she did not clue in that we were machinating to throw her a surprise party. Heheheh. Anyway, now she's married :-) and enjoying being with her lobster*.

Mrs. Wong's Roast Chicken


1 tsp honey (for honey flavoured roast)or
1 tsp curry powder, 1 tsp garam masala powder (for curry-flavoured roast) or
Sarawak Black Pepper (for black pepper-flavoured roast)
3-3 1/2 lb. roasting chicken(with skin intact, fat trimmed)medium-sized bird
I tripled the recipe and made one of each flavour as above)

1/2 tsp shredded sage
1/2 tsp. thyme
2 cloves garlic, peeled
1 big red onion, peeled and quartered
1 whole bombay onion, peeled and halved
Iodised Salt
White pepper
1 tbsp. olive oil
1 tsp sesame oil

Basting gravy/ Serving gravy
Chicken bones
2 tbsp. olive butter
1/4 c. water
1/4 c. chicken broth (made from boiling chicken bones with the 1/4 cup water)


Preheat oven to 425 degrees.
Place sage, thyme, red onion and garlic inside chicken cavity.
Sprinkle inside and out with salt and pepper.
Truss the legs together(I used chicken-ties but white thread works too).

Place chicken in shallow roasting pan. Rub with olive and sesame oil.
Place the chicken on one side and scatter neck, gizzard, liver and yellow onion halves around it.

Place in oven for 20 minutes. Turn over chicken onto other side.
Roast for 20 minutes. Skin should be brown, but juices rosy, not running clear yet.

Remove fat from pan. Collect roasting pan juices and juicy scrapings from roasting pan. Add olive butter, stock and water. Put over stove-top. Bring gravy to boil, stirring and scraping all the solids into the gravy.

This is the basting gravy(I did not make any serving gravy for this recipe but instead basted all the gravy into the chickens).

Lower heat of oven to 325 degrees.
Place chicken on rack. Roast 20 minutes; baste with basting gravy.
Turn chicken over. Roast 20 minutes; baste again with basting gravy.
When meat on chicken is pricked, juices should run clear

Turn off heat and keep chicken in oven for another 15 minutes, stand chicken upside down in roasting tray making sure juices run back into chicken and not into tray.
This is to make the flavours come out fully.
Untruss chicken; Carve/chop(I actually cut the chicken with a pair of poultry scissors, less romantic but less messy and easier to cut).
Serve. Enjoy.

Now I'm hungry again. Sorry no pictures of the finished product.
We ate the roast up before pictures could be taken :P

* Lobsters mate for life. One male, one female, for all eternity and beyond. Here's to all you lobsters out there...

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