"Crackly and crispy on the outside and extremely succulent and juicy in the inside, a perfectly roast chicken will indeed bring you memories of family gatherings and memorable times you had with your loved ones. Renowned for its unique flavour and the ease of the making it, Roast chicken is by far one of the most simple yet extremely flavourful dishes one could make at home. If you are someone who loves cooking and are craving for this dish, here is a simple recipe brought to you from the cookbooks of Park Hotel Alexandra."
Crispy Pit Roasted Chicken
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- Recipe Card
Prep time 30mins
Cook time 30mins
Serves or Makes: 2
Recipe Card
For the Brine
ingredients
- 800 milliliter Water
- 800 Iced water
- 190 gram Sugar
- 95 gram Salt
- 5 gram Thyme Fresh
- 10 pieces White peppercorns (whole)
- 2 pieces Bay Leaf
Brining the Chicken
Method
Step 1
Wash chicken, cut off head and feet if any, and remove excess fat.
Step 2
Make the brine by adding salt, sugar, thyme, bay leaf and white peppercorn and water in a pot and bringing it to a boil. Remove from heat, and add iced water to cool down the brine
Step 3
Make the brine by adding salt, sugar, thyme, bay leaf and white peppercorn and water in a pot and bringing it to a boil. Remove from heat, and add iced water to cool down the brine
Step 4
Leave the chicken soak in the brine for 4 to 6 hours.
For the Seasoning
ingredients
- 1 tabelspoons Red wine vinegar
- 1 tablespoon Olive oil
- 2 tabelspoons Dark Soy
- 1/2 tabelspoons Black pepper crushed
- 1 clove Garlic, chopped
Season the Chicken
Step 1
Remove the chicken from the brine, and pat dry slightly
Step 2
Mix the seasoning in a small bowl
Step 3
Rub the chicken both inside and out with the seasoning
Step 4
Truss the chicken with kitchen twine or skewers, fold the wings in place and place on a roasting tray
Ingredients
ingredients
- 1 Chicken (around 1.4kg to 1.6kg)
Roast the Chicken
Step 1
Preheat your oven to 200°C.
Step 2
Place the roasting tray with the chicken into the middle rack in the oven and roast for about 10 minutes.
Step 3
Lower the temperature to 180°C, and continue roasting for another 20 to 30 minutes
Step 4
The chicken is done when the internal temperature reads 75°C (measure with a meat thermometer, inserted into the thickest part of the chicken thigh, away from the bone)
Step 5
If you do not have a meat thermometer, pierce the chicken at the thickest part of the thigh and if the juices run clear, the chicken is done
Step 6
Transfer the roasted chicken to a platter and cover loosely in foil, and let it rest for 10 to 15 mins before carving and serving.