The ultimate roast chicken

My best friend is leaving tomorrow. She works in another country and I miss her terribly whenever she’s away. It’s true that we keep in touch via Skype, Facebook  and emails but I still miss the ability to pick up the phone and give her a call to whine whenever I’m having a bad day or to share some happy or exciting news when I’m having a good one. I miss going out for a cup of tea or breakfast..you know.. some girl time when I’m  just  me..not the Dr… not the mother… just plain and simple me.

It is rare to find someone who can understand you without much explanation..someone you enjoy the company of even in the simplest activities.. someone who knows you inside out and still likes  you.

A friend is probably life’s most precious gift. I’m blessed to have a person who is all that and more in my life.

Today’s recipe is adapted from Tyler  Florence’s ultimate roast chicken  recipe with a number of changes. It is truly THE ULTIMATE roast chicken and I wouldn’t even try another recipe. You can’t top perfection. over-confident? Try out the recipe and then let me know what you think 🙂

The chicken will be so juicy and Full of flavor, the skin will be crisp and delicious and the butter will keep the flesh moist and yummy 

You can serve this with mashed potatoes, grilled vegetables or use the sauce in the roasting bag to make gravy. I served two ways one with frekeh (it’s smoked green wheat that is absolutely delicious )  and the other with vegetables. 

Ultimate roast chicken

1 chicken

1/2 a stick of butter

1/2 a head of garlic

1 onion divided into quarters

1 tablespoon thyme

2 tablespoon dried oregano

2 tablespoons parsley

1 teaspoon salt

1 teaspoon all spice

1 teaspoon paprika

1 orange halved

1 table-spoon flour to dust the roasting bag

Preheat the oven to 200 C

Wash the chicken with water and vinegar

Pat dry with a towel

Season the  chicken inside and out with salt, pepper and paprika

Mix the softened butter with the parsley, thyme and oregano

Carefully pass your finger between the skin and the flesh at the breast and thighs

Put some of the butter mixture under the skin at the breast and thigh  and the rest in the cavity of the chicken

Add half the orange, garlic and half to the onions to the cavity

Dust a roasting bag with flour

Cut one of the corners to let out steam

Put the chicken in the bag with half the orange and remaining onion and tie it 

Line a pan with aluminum foil, put the chicken, cover with aluminum foil 

Place in the oven for an hour and a half

Open the bag carefully, paste the chicken with the liquid in the bag then place it under the broiler till it’s golden brown

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