Roasted Chicken

On Friday, my sis called me and asked me if I wanted any chicken from Carrefour. Just for the day, they had a special offer on whole chickens at only S$1.99 per chicken. That’s cheap.

So I asked for 3.

With one of them I made the above. Now, roast chicken in and of itself is not very difficult to make and not a spectacular dish. However, this one was exceeded my expectations and was so delicious that I had to blog it.

It’s the marinade lah. I marinated the chicken for about 6 hours in a combination of chilli sesame oil, Hua Tiao Chiew (Chinese Rice Wine), lots of white pepper and black vinegar. Make sure it’s really well coated inside and out and turn the chicken occasionally while marinating.

When ready to bake, pre-heat the oven to 200 degrees celcius. The trick is to make sure you place the chicken on a rack so the chicken juices spill onto the tray and not gather around the chicken. This ensures that the skin remains crispy all around and not soggy. The cooking time was about 40 minutes (I think, not sure as I go by smell and sight normally).

The result was an incredibily tasty roast with crisp skin on the outside with moist, tender meat on the inside (including the breast).

Yep, again salt-free cooking.

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