Roast Chicken

A dish everyone looking forward... the entire cooking process is so rewarding. The roasting aroma filled not only the Training Room but the other rooms as well. Our chicken breast is popular, as we separated the skin and chicken breast (make a "pocket"), stuffed in generous amount of butter + chopped garlic (mixed together).

We stuffed onion, lemon, entire sprig of fresh thyme, garlic, bay leaf, salt and pepper into the chicken cavity.

Rubbed the skin with salt and pepper and olive oil.

We make sure "Basting" process is done carefully. Fat and cooking juice from roasting tray were spooned over the whole chicken to moisten it. It is important to prevent the chicken surface from drying and enhance the taste of skin in particular. Every participants were given a chance to practice the carving skills and decide our favorite part of chicken for lunch...

Ingredients:
1 Whole Chicken

Salt and Pepper (to taste)

4 Tbsp Olive Oil

50 g Butter

3 cloves Garlic (chopped)

Stuffed in chicken cavity:

1 bulb Garlic

1 no Onion
1 no Lemon

1 sprig Thyme

1 Bay Leaf

Salt and Pepper (to taste)

Roast Gravy:

150 g Chicken Stock

2 Tbsp Flour

Salt and pepper (to taste)

Roating Vegetables (optional):

celeryLeekCarrotPotato
* Note: May boil (potato) and toss the vegetables in the pan before transfer to roasting tin after basting process.

Methods:

1. Rub the chicken inside and out with generous amount of salt and fresh ground black pepper.
2. Preheat oven to 200-220 degree C.

3. Separate the breast area skin (make a "pocket") and stuffed in garlic butter.

4. Stuff the garlic bulb, whole lemon, onion, thyme, bay leaf, salt and pepper into the cavity.

5. Pat chicken with kitchen towel, rub olive oil all over.

6. Transfer chicken on roasting tin and roast for 45 minutes.

7. Remove the roasting tin from oven and "baste" the chicken.

8. * Put the chicken back to the oven and roast for another 45 minutes or until the chicken is cooked.

9. Allow chicken stand for 20 minutes after removal from oven before carving.
Roast Gravy:

1. Pour juice and fat from roasting tin to saucepan. Add chicken stock. Bring to boil.

2. Add flour to thicken the salt.

3. Lastly add salt and pepper to taste.