October 18, 2011 - Narcissism is Necessary

Archive | October 18, 2011

Fool-proof herb roast chicken recipe.

If I have to name one blogger that inspired me to cook and share recipes on my blog, it would be The Pioneer Woman. For one whole year prior to moving into our current home, I read her blog every single day and fantasized about cooking and making delicious, wholesome food.

She’s the reason why I enjoy cooking so much, her step-by-step pictures make cooking so much less daunting and accessible to someone like me, who had never cooked anything beyond frying an egg. She is an amazing woman; a wonderful mother, wife, a wordsmith, a brilliant photographer and of course, an amazing cook! I’d be happy to be able to achieve 1/10 of what she has.

(Btw, she also has a dog named Charlie! Teeheehee)

So anyway, I found this fool proof herb roast chicken recipe from her. It has become my fallback recipe for whenever I have no idea what to cook but would like something with a bit of a flair…I’d make this roast chicken. It’s ridiculously easy to prepare & cook and tastes perfect.

# – Fool-proof herb roast chicken.

The ingredients:

  • 1 whole chicken about 1.3kg, cleaned & gutted
  • 1 onion, quartered
  • 4 cloves of garlic
  • 1 lemon, halved
  • 1 handful of 3 different herbs, dry or fresh (I used sage, basil and chervil)
  • 60 ml of cooking oil (I used grapeseed oil)
  • Salt & Pepper
  • # – First, clean and pat the chicken dry with paper towels. This step is important to get crispy chicken skin.

    # – Then, rub salt all over the chicken as well as the cavity.

    # – Stuff the cavity of the chicken with the quartered onion, garlic and lemon. Don’t overstuff the cavity or the chicken won’t cook evenly. Set chicken aside.

    # – Next, chop up all the herbs finely.

    # – Put the chopped herbs in a bowl and pour in the cooking oil.

    # – Season the herbs with salt and pepper. Stir to mix.

    # – Now, massage the herb oil all over the chicken. Don’t pour in all the oil, the objective is just to get the herbs sticking to the skin. If there’s any leftover herb, feel free to stuff them into the cavity.

    # – Stick it into a pre-heated oven at 230 degrees celcius for 1 hour to 1 hour 15 minutes.

    # – Herb roast chicken, DONE!

    # – Lift the chicken out from the pool of chicken fat & serve with assortment of roast vegetables.

    # – Crispy skin and juicy, aromatic flesh. Yums.

    If you’ve always been afraid to roast a whole chicken, I can understand how daunting it must be. However, this recipe seriously changed my perceptions and I hope it would yours too.

    Posted in: Chicken, Homemade Recipes - Continue Reading