Roast Chicken
This is a recipe for incrediby tasty and crisp roast chicken - and it's very easy and fast. Total preparation time is just an hour. It's the covering of the chicken pieces with butter that makes this chicken so incredibly crispy and tasty.
Instead of roasting the chicken in the oven, you can also barbecue it - but be careful that the dripping butter doesn't start flames. Extinguish any flames on the charcoal immediately (best with beer).
Ingredients (serves four)
- one whole chicken (best free range and corn fed as the run-of-the-mill chicken taste rather vile)
- 100 g salted butter
- salt
- pepper
- one teaspoon sambal oelek (hot chilli)
- one clove of garlic
Preparation
Preheat the oven to 200° C (400 F - gas mark 6)
Preparing the chicken | |
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Take off the fatty bits from inside the chicken |
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Cut off the "pope's nose" |
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Cut chicken in half along the back first |
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Then cut in half along the breast from the inside |
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Two chicken halves |
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Cut off the wing |
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then cut off the leg - try to cut through the middle of the joint |
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Take off the bottom bit of the leg - you probably aren't too keen on eating that bit anyway |
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Now cut off the remainder of the wing with a bit of breast |
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Then cut off the breast |
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Cut the rest in half - then repeat this with the other half of the chicken |
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And that's that - 12 lovely chicken bits |
The Marinade | |
| Press the garlic onto the butter |
| ... and add the Sambal Oelek. Put the butter into the oven until it starts to melt. |
| salt and pepper the chicken pieces |
| mix the butter and the spices until it is creamy and slightly liquid |
| put some of the butter on each chicken piece |
| and then rub it onto the pices with your hands. |
| Make sure all the pieces are nicely covered. Now put the tray into the pre-heated oven for 45 to 50 minutes. |
| The crispiest, tastiest roast chicken you ever had. |
| You can also barbecue the chicken - I can't really decide which one is my favourite... |
Best with ...
Roast vegetables (potatoes, carrots, parsnips, onions) and a salad.