19 July, 2009

Roast Chicken


As a child I was always put off cooking and anything related by the amount of time that my mother used to spend in the kitchen to prepare meals, especially the big lunches on the weekend. I have realized only now that perfect Sunday meals can be done with almost no effort in terms of time and involvement in the cooking process. Well, I was a kid 25 years ago. Gender roles might have been a little different then. But I will never forget that my mom normally started doing lunch shortly after breakfast. For me as a kid it only meant that she was not available to play with us.

A few months ago, I had my first organic chicken, barbequed by South African friends of ours. I rediscovered the true taste of chicken, I cannot remember when I last tasted it. Ever since I make roast chicken for us about once per month. The organic chickens are quite expensive here, but they are worth every penny and I haven't dared to prepare them in any other way. Just roasting them in the oven brings out the true unspoilt taste. Simply yummy!

Now back to the time being spent in the kitchen: almost none with a roast chicken! Stuff it and put it in the oven. Can't get much easier than that.

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ROAST CHICKEN

1 whole chicken (organic if possible)
1 onion
1 lemon
1 garlic bulb
1-2 handful of fresh herbs (rosemary, thyme, oregano....)
olive oil
salt and pepper
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Cut the onion and lemon into chunks ( no need to peel). Chop the herbs. Cut the garlic bulb ( no need to peel either) into half horizontally. Stuff the chicken with onion, lemon and herbs. Rub the whole chicken with olive oil and season deliberately with salt and pepper.

Put the chicken on a baking tray and cover it loosely with aluminium foil to avoid burning the skin. Cook at 250 degrees Celsius for about 1 hour. Take out the aluminium foil and roast for another 20 minutes or until the skin is golden brown and crispy.

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