We love Costco and purchase most of our produce from their warehouse stores. Whole chickens are usually sold in a pack of three and I always set one aside for roasting. Over the years, I have mastered how to roast a perfect chicken. The family too is always excited to dig into the succulent bird with a crispy golden brown skin. Served with pulao, steamed vegetables or salad contributes to a wholesome meal.
To maximize the flavour and keep the chicken moist, compound butter is tucked under the skin. Refrigerated and left to marinate for a couple of hours, the chicken is then roasted in the oven at 350 F or 180 C for 1 1/2 hours until cooked through. The honey-wine glaze is brushed over the skin during the last few minutes. Allowed to rest for 10 minutes before it is carved and served.
To prepare this classic comfort chicken roast, it is very easy. Trussing the bird ensures that the breast does not dries out, cooks evenly and stays moist. During roasting, indirect heat circulates all over, enhancing the flavour, browning the skin with uniform cooking. Resting before carving is also crucial allowing the moisture to be redistributed within the meat to achieve a delicious, juicy bird.
To maximize the flavour and keep the chicken moist, compound butter is tucked under the skin. Refrigerated and left to marinate for a couple of hours, the chicken is then roasted in the oven at 350 F or 180 C for 1 1/2 hours until cooked through. The honey-wine glaze is brushed over the skin during the last few minutes. Allowed to rest for 10 minutes before it is carved and served.
To prepare this classic comfort chicken roast, it is very easy. Trussing the bird ensures that the breast does not dries out, cooks evenly and stays moist. During roasting, indirect heat circulates all over, enhancing the flavour, browning the skin with uniform cooking. Resting before carving is also crucial allowing the moisture to be redistributed within the meat to achieve a delicious, juicy bird.
Roast Chicken With Honey-Wine Glaze
(Serves 6)
Ingredients:
1 large whole chicken (skin-on)
2 lemons
2 tablespoons honey
1/4 cup white wine
1 tablespoon extra-virgin olive oil
salt
Compound Butter
Ingredients:
1 teaspoon paprika
1 teaspoon chilli powder
1 teaspoon garlic powder
1/2 teaspoon pepper powder
2 tablespoons unsalted butter (softened)
Method:
Rinse chicken well, pat dry with paper towels and season with salt.
Mix all the ingredients for the compound butter in a bowl. Carefully lift the skin and spread the compound butter all over the meat under the skin. Do not spread on top of the skin. Refrigerate to marinate for a couple of hours or alternatively, the chicken can be roasted right away.
Using a silicone brush, apply 1 tablespoon olive oil on the outer skin.
Preheat the oven to 350 F or 180 C.
Cut the lemons into two halves and stuff them into the cavity of the chicken. Truss or tie up the wings and legs of the chicken. Place it facing breast side up on a rack set in a roasting pan, filled with 1-inch water. Adding water to the pan keeps the chicken moist during the cooking process.
Roast chicken for 1 hour 15 minutes.
Mix honey and wine in a bowl.
Carefully remove the roasting pan and brush the honey-wine glaze all over the breast of the chicken. Transfer pan back in the oven for few minutes and brush remaining glaze the second time. Keep a watchful eye as the glaze burns very quickly. When the skin is golden brown and an instant-read thermometer inserted in thickest part of thigh reads 185°F (85°C), remove the roasting pan from the oven.
Cover loosely with an aluminum foil and allow to rest for 10 minutes before carving.
Note:
Ingredients:
2 tablespoon butter
1/4 cup flour
Drippings from the pan (strained or use a separator)
1/2 cup cream
1/4 teaspoon pepper powder
1/2 teaspoon dried thyme
salt
Method:
Melt butter and sprinkle flour. Using a whisk, cook flour for a couple of minutes, then slowly mix in the drippings to avoid any lumps. Add the cream, thyme, season with pepper and salt.
Simmer until the gravy thickens, then serve.
(Serves 6)
Ingredients:
1 large whole chicken (skin-on)
2 lemons
2 tablespoons honey
1/4 cup white wine
1 tablespoon extra-virgin olive oil
salt
Compound Butter
Ingredients:
1 teaspoon paprika
1 teaspoon chilli powder
1 teaspoon garlic powder
1/2 teaspoon pepper powder
2 tablespoons unsalted butter (softened)
Method:
Rinse chicken well, pat dry with paper towels and season with salt.
Mix all the ingredients for the compound butter in a bowl. Carefully lift the skin and spread the compound butter all over the meat under the skin. Do not spread on top of the skin. Refrigerate to marinate for a couple of hours or alternatively, the chicken can be roasted right away.
Using a silicone brush, apply 1 tablespoon olive oil on the outer skin.
Preheat the oven to 350 F or 180 C.
Cut the lemons into two halves and stuff them into the cavity of the chicken. Truss or tie up the wings and legs of the chicken. Place it facing breast side up on a rack set in a roasting pan, filled with 1-inch water. Adding water to the pan keeps the chicken moist during the cooking process.
Roast chicken for 1 hour 15 minutes.
Mix honey and wine in a bowl.
Carefully remove the roasting pan and brush the honey-wine glaze all over the breast of the chicken. Transfer pan back in the oven for few minutes and brush remaining glaze the second time. Keep a watchful eye as the glaze burns very quickly. When the skin is golden brown and an instant-read thermometer inserted in thickest part of thigh reads 185°F (85°C), remove the roasting pan from the oven.
Cover loosely with an aluminum foil and allow to rest for 10 minutes before carving.
Note:
- Roasting at 350 F or 180 C, it takes exactly 1 1/2 hours for the chicken to be perfectly roasted or for the juices to run clear when the thighs are pierced.
Ingredients:
2 tablespoon butter
1/4 cup flour
Drippings from the pan (strained or use a separator)
1/2 cup cream
1/4 teaspoon pepper powder
1/2 teaspoon dried thyme
salt
Method:
Melt butter and sprinkle flour. Using a whisk, cook flour for a couple of minutes, then slowly mix in the drippings to avoid any lumps. Add the cream, thyme, season with pepper and salt.
Simmer until the gravy thickens, then serve.