I’m Roman Catholic. Every year, we have the Harvest and Bazaar programme on our church calendar. It is basically an annual end of the year thanksgiving event where the congregants appreciate God for his blessings throughout the year.
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As a child, I always looked forward to this programme, not because of its spiritual connotation but because my parents usually bought a full roasted chicken for our enjoyment at the bazaar segment of each event.
Since my adulthood, I’ve bought full roasted chickens on different occasions and I have had two observations with regards to this. The first is that quite a good number of them are not well seasoned. The second is that most of them are not properly cooked even though they seem to be. In fact, I’ve had to pop a good number into the oven because I noticed that some part of it was still red when cut up for sharing.
These two observations are the reasons we’ll be discussing how to roast a tasty chicken in our “Tip of the Day” segment. So, if you want to learn something new today, get comfortable and read on.
Medium Sized Full Chicken
3 Tablespoons of Melted Butter
2 Tablespoons of Cayenne Pepper
3 Tablespoons of Black Pepper
1/2 Teaspoon of Oregano
Medium Sized Onions
Green Bell Pepper
2 Knorr Chicken Cubes
1/2 Teaspoon of Garlic Powder
1/2 Teaspoon of Ginger Powder
1/2 Teaspoon of Thyme
1/2 Teaspoon of Curry
Teaspoon of Paprika
1/2 Teaspoon of Salt
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Method Of Preparation
Preheat oven to 200C. Rinse the chicken several times, in fact, rinse till the water is clear. Afterwards, pat the chicken dry with a towel. Set it aside for later use.
Measure out and prepare the remaining ingredients. Rinse and peel the onions. Rinse and deseed the green bell pepper. Peel the head of your garlic. Set the onions, melted butter, green pepper, and garlic head aside for later use then mix the remaining spices together. Also, set the spice mix aside for later use.
Turn your attention back to the chicken. Rub the melted butter generously on every part of the chicken both inside and outside. Afterwards, coat the chicken and its cavity with the spice mix. Just as you did with the melted butter, ensure that every part of the chicken including the inner thighs and the armpit are well coated with the spice mix. This is what will guarantee a tasteful chicken.
After coating comes stuffing. This involves putting aromatic ingredients into the chicken cavity. So, stuff the chicken with green bell pepper, onion, and garlic. Please note that stuffing the chicken is very important. It gives an awesome flavour to the chicken. It also seals up the cavity and prevents air from getting into it. This allows the chicken to cook both inside and out.
Use a thread to tie the legs of the chicken. This will enable it to retain its shape when it is cooked. Leave the chicken to marinate for one or two hours. When the allotted time for marination elapses, place the chicken in a baking tray and put it in the upper third of the preheated oven. Roast for at least an hour. Bear in mind that the type of oven you use will determine if you’ll need to turn the chicken at some point during the roasting. Please, if you have to turn it in, do so after thirty minutes.
Observe the chicken after an hour but bear in mind that the size of the chicken will determine how quickly it will cook. So, if it’s not ready yet, give it an additional fifteen to twenty minutes. Remove it from the oven and observe the chicken. If it’s cooked, the juices from the meat and cavity should be clear by now. Insert a fork into the chicken, if it goes in with ease, your chicken is ready. Cover it with a foil and allow it to be for five to ten minutes before serving.
Hope you’ve learnt how to roast a tasty chicken. Oya, go and try it.
Featured Image Source: Times Food
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