Wednesday, March 02, 2016

Roasted chicken with thyme and butter by Angela Seah Thulin

Roasted 2nd Mar 2016

Ingredients -
Whole chicken (1.2kg)
1 tbsp salt or kosher salt

Sauce - 
1/2 tsp dried thyme
20ml white wine or fresh lemon juice.
80ml chicken stock (i use 1/4 chicken knorr cube)
20-30g butter

Steps -
1.Rub the chicken all over with 1/2 tbsp salt and then rinse off.
2. Pat dry the chicken, then drizzle lots of salt on the surface of the chicken and inside the cavity. Be generous! Tie the chicken legs.
3. Place the chicken on an oven proof pan. Into preheated oven 220 degree celsius and roast for 50-60 minutes (or when internal thigh temperature reaches 160 degrees). 
4. Rest for 5 mins. Then remove the chicken from the pan.
5. In that same pan, use a paper towel to remove some of the leftover oil, leaving about 2 tbsp in. 
6. Place the pan on the stove, add the dried thyme in, stir to mix well and then add the white wine in. You should be able to deglaze your pan right now. Stir for a minute. Then pour the chicken stock in.
7. Once it simmers, switch the temperature to low and add butter in and mix well. Let the gravy boil until it's only slightly thicker. Taste and adjust accordingly and you are done.

Notes - 
1. I roasted my chicken for 55 minutes exactly.
2. This time I used a cast iron 24cm pot rather than a pan. I find using a pot is better as it is higher, the oil does not splatter as much inside the oven.
3. I prefer using white wine as it gives a more flavorful taste. Lemon juice tend to be a bit too sour for me so depending on your preference, you may want to add less.

After 55 minutes

Gravy is done

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