Chef Benny Doro

Empire Roast Chicken

On 26/12/2011 (Monday) at 3:33 am by Benny.
Tiny Url for this recipe → https://tinyurl.com/2be22qg4

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Details

• Prep Time:
  15 min
• Cook Time:
  60 min
• Ready Time:
  1 hour, 15 min

Ingredients

• 2 tablespoon each finely grated garlic, fresh ginger and fresh red chilli (holland Chilli)
• Tablespoon Tomato Puree
• 2 teaspoon each of ground coriander, turmeric, garam masala and ground cumin
• 4 teaspoons greek yugurt
• 1 teaspoon kosher salt
• 2-3 pound free range chicken
• juice of one lemon

Directions

Start by combining all the ingredients (minus the chicken) and make the paste/marinade. Now truss your chicken this is important if you dont know how to do that you can see how at this link.

/archives/v1/chef/recipes/roasted-chicken/

Once the chicken is tied up you want to take a couple tablespoons of the paste and slather it all over the chicken evenly. Now you can let this sit overnight in the fridge if you like the flavor will be more intense if not let it sit for 20 min at room temp.

Now into a pan of roasting pan and into a 400degree oven and roast for about 40 - 60 min all depends on how big your bird is but to be sure use an instant read thermometer at put it in the thick part of the thigh and it should read 160 degrees.

Take chicken out and let rest at least 15 min if not 30 min (more better ) tented with foil.  Using those pan juices add  some water to deglaze the pan and when you have all the bits off the bottom strain into a clean pan. Add a teaspoon of the paste/marinade and either a a few crumbles of a stock cube or some salt all depends on how much flavor your chicken gives off.

Cook until it has the perfect thickness and flavor for you taste along the way and adjust.

Serve anyway you like I tend to use a wooden cutting board and make it rustic and carve and serve it from there along with the gravy .

Enjoy

Benny