Sunday, March 25, 2007

1st Annual Spring Break Potluck: Roast Chicken (js)

[entry by js]

It's too bad nobody took pictures!

Anyways, here's the roast chicken recipe. It's fairly straight-forward.

Brining the chicken first makes for plump, juicy chicken that don't dry out in the oven.

(a) To brine the chicken

(1) Dissolve 1/2 a cup of sugar
(2) Dissolve 1/2 a cup of salt
(3) . . .in 2 L of water

(b) Put the chicken in this brining solution for at least 2 hours or overnight, in the fridge.

(c) When ready to roast, rinse the chicken to get the brining solution off and pat dry with paper towels. Now the chicken is ready to be roasted.

(d) You can roast the chicken just like that and it's pretty good already. Preheat your oven to 350 degrees F.

(e) This is a Michael Smith recipe. Put some celery, carrots, onions in a roasting pan, season with olive oil, salt and pepper, and place the chicken on top of the vegetables. Roast at 350 degrees F until chicken is done (usually 45 minutes to an hour).

(f) For the potluck, I chose to just dress the bird a little with some lemon, herbs, garlic and butter.

(g) Herbs: you can choose which herb you like. Rosemary works well with chicken. Thyme does. Actually, anything will go with chicken -- so it's a free-for-all here.

(h) Lemon, butter, and garlic -- this combination is just magic. Anything will taste good with lemon, butter and garlic. You can omit the garlic as well if you don't like garlic.

(i) Rub the chicken in and out with the butter. Place a couple of pieces of butter in between the skin and the flesh (especially the breast, since that dries out quickly).

(j) Place lemon, garlic (you can chop/mince finely if you like), butter (or rub inside the cavity as well) inside the cavity of the chicken. If you have herbs, just put them inside as well and rub it all over the chicken. You can do whatever with the chicken! LOL

(k) Season with salt and pepper, inside and out. The heavier you salt the skin, the crisper skin you'll get because salt draws out the moisture.

1st Annual Spring Break Potluck Summary

Lechon Kawali ("Lechon ni Betchon") by bsc
Lettuce Wrap by msc
Shrimp Fried Rice by mega
Ginataan by lsc
Almost-Traditional Caesar Salad by ts
Blueberry Muffins by cw
Roast Chicken by js

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