WHOLE ROASTED CHICKEN RECIPE

WHOLE ROASTED CHICKEN RECIPE

Music: Santa Lucia - Traditional Neapolitan Song
Piano: Elvan A. ULUCINAR

In this episode I'd like to share with you my version of whole roasted chicken. The whole process takes about 15 minutes of prep and then about 75 minutes of cooking time, so the time spent in the kitchen is very little :) It tastes amazing, even the breasts come out so juicy and tender, everybody loves it! Also, please feel free to change the flavors any way you want.

To stay tuned upcoming videos SUBSCRIBE here:
https://www.youtube.com/channel/UC199vdxLlzuiFf0onyQWhgg

Click here for '' Pilav'' Recipe:
https://youtu.be/AHBZCaOE4vk

INGREDIENTS

1 whole chicken
4-5 real tablespoonful butter
1 lemon
2 tsp coarse salt
1 tsp peppercorns
1 real teaspoonful sage
1 real teaspoonful dried rosemary
A pinch of ground cinnamon
1/2 tsp red sweet pepper
Olive oil
3-4 cloves garlic (unpeeled)
1 bay leaf


DIRECTIONS

Let the meat and butter sit at room temperature for 30 minutes.
Line a pan with parchment paper for roasting.
You can use the roasting pan with a wire rack or you can add some
veggies to the pan, under the bird.
I usually use veggies, such as leek, onion, potato, carrot...
Chop the veggies coarsely.
Drizzle the parchment paper with olive oil and spread veggies evenly.
Spread unpeeled garlic cloves.
Spread cracked bay leaf.
Drizzle with olive oil, set aside.
Place the coarse salt, peppercorns, sage and rosemary in the mortar.
Then crack with the head of the pestle until they are broken.
Sprinkle 1 tsp spice mix over the veggies.
If there is hair on raw chicken, you may carefully burn off them,
over the stove.
Rinse the chicken inside and out, then pat dry with paper towels.
Make sure to wash your hands, every time you touch the raw chicken.
Mash the butter using a fork and drizzle 3-4 tbsp olive oil, mix.
Add freshly grated lemon zest and juice of a half a lemon.
Squeeze the remaining half lemon over the veggies.
Add a pinch of cinnamon, 1/2 tsp red sweet pepper and 2 tsp
spice mix into the butter, then mix.
Now is a good time to preheat your oven to 200 C - 400 F.
(if your oven have the option, turn the fan on).
Gently seperate the breast and leg skin from meat on each side with a spatula or your fingers.
Take a real tablespoonful of the herb butter mixture and press it under the skin onto the breast meat.
Repeat the same for both breasts and the legs.
Just do your best, the butter will melt anyway.
Then, gently massage the remaining butter all over the chicken.
Sprinkle 1 tsp spice mixture inside the chicken then pour the remaining butter mix.
Place chicken on top of veggies, breast side up.
Drizzle with olive oil, sprinkle with a pinch of spice mix.
Tie the legs together.
My chicken is 1.341 kg. (3 pounds) and it took me 75 minutes to cook.
The first 15 minutes set your oven to 200 C - 400 F (fan on), then reduce the heat to 175 C - 350 F (fan off) and roast until desired doneness.
Remove the chicken from the oven and set it onto a plate.
To check for doneness, pierce the thigh with a knife to see if the juices are running clear.
Cover chicken with parchment paper then a kitchen towel and allow to rest about 15 minutes, before serving.
Transfer the eatable veggies into a bowl, to serve with chicken, set aside.
Then strain the roasting pan into a bowl, also mash with a fork.
Using a spoon, scoop out the fat layer on top.
Transfer into a sauce pan.
Add about 1/2 cup stock or hot water and some lemon zest.
Let simmer for 4-5 minutes, stirring occasionally over medium heat then transfer into a serving bowl.
Place the chicken and veggies into a serving dish, as desired.
If you want to serve the chicken with 'i pilaf', sweet Turkish pilaf with currants&pine nuts, you can find the link in the description box down below.
And enjoy your meal, I wish you all a very happy new year!


Thank You For Watching!
If you enjoyed the video please subscribe to my channel, leave a like and share your comments below for more recipes.