Foodie

Thursday, July 13, 2006

Roast Chicken

The most dependable dish when i have unexpected guests for dinner. It is elegant and presentable and easily dished out especially when time is not with you. If the guests are asians, i would love to cook 'Hainanese Chicken Rice' to go with it otherwise baked/mashed potatoes delight other guests. Having the correct oven saved my repertoire for a perfect roast, just click AUTOROAST.


Photobucket - Video and Image Hosting5 SPICE POWDER RUB Photobucket - Video and Image Hosting MONTREAL STEAK RUB

Ingredients:


5 - 6 LBS roasting chicken
3 tbsp margarine/butter - softened
1 clove garlic - minced
lemon juice for rubbing
5 spice powder/montreal steak/whatever rub you prefer
salt and pepper

Method:

Salt and pepper the inside of chicken and sprinkle with spice rub.

Cream together margarine/butter and garlic.

Turn chicken breast side up and work your fingers under the skin at the openings on each side of the breast. Continue into thigh and leg and make the skin as smooth as possible. Using fingers, spread margarine/butter mixture evenly under skin.

Rub the skin with lemon juice and sprinkle with more spice rub.

Place chicken, breast side up on rack and truss the legs.

Now comes the best part. Follow directions in AUTO ROAST and when oven beeps Chicken is ready.



Serves

11 comments:

Koh, Chicago said...

Hi Lily,

Do you by any chance have the recipe for Siew Kai like those you find at the Chicken Rice stall selling the white and dark chicken rice? I've been looking around and haven't found the recipe. Would appreciate it if you have. Thanks

lilyng said...

koh

it is called siew kai but it is not 'siew' as in roasted by deep fried - if you get hold of a recipe for crispy skin chicken, that is the one you are looking for.

Koh said...

Lily,

Thanks, with your help I managed to find a recipe on Star Online. Its just so confusing when you hear Siew thinking its roasted and yet its actually deep fried. No wonder I had a tough time finding this recipe. Thanks alot.

Koh, Chicago

lilyng said...

koh

you are welcome

Anonymous said...

Do you think it will be well roasted when I use the microwave oven? What is your recommendation settings and time to roast in microwave oven?

lilyng said...

anonymous

the microwave will cook but will not brown and crisp. so, if you have to cook in the microwave, you would have to brush the skin with brown/dark sauce to give the color

cindy said...

Chanced upon your recipe Lily and I must say it is delicious. Thank you for sharing. I blasted my oven during the last ten mins to crisp chicken skin. I now know what to make this coming Xmas!! :)

Kelly said...

Hey there Lily
Wanted to thank you for the recipe. I used it last year but have been having problems commenting here.
I might have done something wrong because it didn't turn out like in the picture but tasted like Hainanese Chicken Rice. It might have been due to excess lemon juice over the top of the chicken. Overall it was a success/joy to feed my friends during their Hari Raya

lilyng said...

kelly

if the chicken tasted like hainanese chicken then it is good, not overcooked. in s roast, it is the skin that is browned but the meat must be juicy.

you can cheat by brushing the chicken with dark soya sauce and then put it back in the oven to dry.

ryuenuriko said...

oh ok hahaha I thought I screwed up somewhere. I'm currently experimenting with making Takoyaki(Japanese Octopus Balls) and making Red Bean Pontong Ice Cream.
I just found a recipe for making Coconut Ice Cream but I might have some trouble finding dissicated coconut, any idea if the asian grocer imports it? or can I find it in a pack somewhere?
Thanks

lilyng said...

ryuenriko

i love making takoyaki. have not attempt to make coconut ice cream before. will try one day.

yes, there is dessicated coconut in the asian stores and in english they will write as coconut powder

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