roasted chicken recipe by sanjeev kapoor
Ingredients for Slow Roast Chicken Recipe Whole Chicken whole 1.2 kilograms Carrots 10 Sea salt to taste Garlic chopped 15 cloves Fresh rosemary chopped 1 tablespoon Kashmiri red chilli powder 1 teaspoon Oil 4 tablespoons Carrot chopped 1 large Onions chopped 2 medium Celery chopped 3 stalks Leeks chopped 3 Bay leaves 5 Orange juice 1 cup Method Preheat oven to 150°C. Take black peppercorns, sea salt, garlic, rosemary and Kashmiri red chilli powder in a mortar and pound with a pestle. Clean the chicken well. Starting from the neck cavity, loosen skin from breasts and drumsticks by inserting fingers gently between skin and flesh. Rub the prepared spice mixture under loosened skin of breasts and drumsticks and put the remaining mixture into the cavity. Tuck in the legs and set aside for fifteen minutes. Heat two tablespoons of oil in a pan. Place the chicken in it and sear the chicken on both sides on high heat. Put carrot, onions, celery and leeks in the baking tray. Add bay leaves and salt and drizzle the remaining oil. Pour one cup of orange juice. Place the chicken over the vegetables in the tray. Cover with aluminium foil and place the tray in the preheated oven. Roast at 150°C for two and a half hours. Remove the foil and transfer the chicken into a serving dish. Pour the vegetables and pan gravy all around it and serve.
roasted chicken recipe by barefoot contessa
Ingredients 1 5- to 6-pound roasting chicken Kosher salt Freshly ground black pepper 1 large bunch fresh thyme 1 lemon, halved 1 head garlic, cut in half crosswise 2 tablespoons butter, melted 1 Spanish onion, thickly sliced 1 cup chicken stock, preferably homemade 2 tablespoons all-purpose flour Directions Preheat the oven to 425 degrees. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken. Roast the chicken for 1-1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy. Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken. Slice the chicken onto a platter and serve immediately with the warm gravy.
