Every time I go shopping at Wal-Mart I can’t help salivating at the thought of a delicious roast chicken from the rotisserie counter.
Sometimes I will buy a whole one and eat a big meal.
But I have often thought, if I can cook roast chicken at home, adapted to my own taste, it could be even better.
After consulting a large amount of information and making a number of tests, it is now finally possible for me to rely on my own cooking skills to prepare a delicious homemade grilled chicken just the way I like it.
The list of ingredients for my crispy rosemary roasted chicken is as follows:
- 1) 1 whole chicken. It is best to choose a small one, about 1.5 kg. When you pick a smaller chicken, which is so easy to pickle when marinated, it can be cooked easily when roasted.
- 2) Rosemary: 6-7 sprigs
- 3) Garlic: 2-3 cloves
- 4) Butter: 50g
- 5) Lime: 1
- 6) Salt: a moderate amount
- 7) Paprika: As you like it
The first step to making a rosemary crispy roast chicken is, of course, to make a rosemary sauce.
First, gently crush the leaves of 6-7 sprigs of Rosemary.
Rosemary has a very strong taste. If you touch it gently your whole hand becomes fragrant.
No wonder people gave such a fascinatingly poetic name to a plant native to the Mediterranean coast, much apter than its scientific name (Rosmarinus Officinalis).
Then use a knife to chop the leaves.
Cut 2-3 pieces of garlic into large pieces and crush them with a garlic press.
Take a lime and grate the green part of the skin. The lime zest has a strong citreous scent which neutralizes the greasy taste of a roast chicken. However, the white part of the skin is bitter, so don’t rub it off when grating.
Put 50 grams of butter in the microwave oven to soften it. Place it in the bowl with the rosemary, garlic and lime zest. Add some salt and stir well with a fork and our rosemary sauce is done.
The second step is to deal with the whole chicken.
Like all kinds of fresh meat, to make a crispy skin effect, you must first dry the skin. I used a paper towel to dry the skin. but you can use any method, just dry it (You can even use a hair dryer but, of course, remember to use a cold setting).
Use scissors to remove excess fat from the chicken.
Starting from the chicken neck position, use your fingers to reach between the chicken skin and the chicken breast to separate the two.
Separate the chicken breast from the skin as much as possible. But be careful not to break through the chicken skin because we will need to add the sauce in the gap between the skin and the breast.
If the sauce is added and there is a break in the skin, or if the entire skin is separated from the top of the chicken, the sauce will be quickly lost when it is baked, and it will not be able to keep the chicken breast moist and juicy.
Place the rosemary seasoning in the gap formed by the chicken breast and chicken skin until 2/3 of the sauce is applied.
Then spread the rest of the sauce on the outside of the chicken. The butter in the sauce will make the chicken skin become brittle and beautifully golden after baking.
Use a knife to cut the lime that you used earlier into four equal parts and insert them into the cavity of the chicken. The sourness of the lime itself can neutralize the greasy smell of roast chicken.
The steam formed during the heating process also helps to keep the chicken tender and juicy.
If you like, you can sprinkle some black pepper or chili powder on the outside of the chicken skin. Here I used sweet chili powder.
These seasonings can make the surface color of the chicken skin darker and also help it to more easily absorb the heat of the oven.
For ordinary Western-style roast chicken, you can put them in the oven and roast them straight after processing.
Because Westerners usually eat roasted chicken with Gravy, the chicken itself is lighter.
If you want to give the chicken itself a stronger flavor, it is necessary to keep the treated chicken in the refrigerator for a period of time to allow the taste of the sauce to gradually infiltrate the chicken. I stored it in the fridge for 24 hours.
The third step is to actually roast the chicken.
First, prepare a baking tray. The chicken will release a lot of grease during baking.
Therefore, it cannot be placed directly on the grill and must be placed in a baking tray.
However, if the chicken is placed directly on the grill pan, the back of the chicken will be soaked in the oozing grease and it will not have a crispy effect.
So you must put something under the baking tray to let the back of the roast chicken hang above the bottom of the tray. Here we use a pizza stone shelf and three table knives.
You can use whatever tools are available in your kitchen to construct a shelf.
If you like, you can even buy a special grilled chicken roasting pan at the mall where the baking tray comes with a shelf. This option is better because the roast chicken cooks on a shelf but it is expensive.
The broilers were then firmly placed on a shelf and placed in an oven preheated to 180 degrees Celsius. Because the roast chicken is relatively bulky, it may be necessary to adjust the height of the roasting pan so that the upper part of the roast chicken is not too close to the heating pipe.
There are two more aesthetic details.
The top of the chicken wings is slender and can be easily scorched. The easiest way to avoid this is to pull it to the back of the chicken body to avoid direct radiation from the heating tube.
In addition, you need to find a thin cotton rope or a cotton cloth to tie the legs of the chicken so that the baked chicken will not lie down flat. It will look much better when cooked. But be careful to never use chemical fiber ropes or rags. These materials emit unpleasant gases when heated.
A 1.5-kilogram chicken may need to be baked for about one and a half hours, although this also depends on the characteristics of the oven itself.
If you are not sure, you can check by sticking a bamboo stick in the thickest part of the chicken’s leg. If the outflow is transparent grease, it indicates that it is cooked. If there is still blood, it needs to be baked longer.
For the last 15 minutes of the baking process you can increase the temperature to 250 degrees Celsius to make the chicken skin crisp. You should closely watch the chicken for this last 15 minutes because it can overheat and the chicken skin can become scorched.
In general, broiled whole chickens are not particularly sensitive to the heat. If they are really undercooked, you can slightly extend the cooking time.
If you like, you can also put some diced potatoes or carrots on the baking tray. The roasted chicken fat with scented vegetables is also very delicious.
If you can not buy lime for a time, you can use ordinary lemon instead.