So i decide to cook dinner today and i made roasted chicken.
INGREDIENTS:
- One 6 1/2 to 7 - pounds roasting chicken, rinsed, patted dry
- 1/4 cup soy sauce ( Toyo)
- 1/3 cup fish sauce (patis)
- Salt
- Pepper
- garlic powder
- 4-5 heads of garlic
- canola oil
- rosemary
- lemon grass (tanglad)
- spring onion
- ginger
Procedures:
1 Marinate chicken in the soy sauce and fish sauce and garlic in sealable plastic bag, placed in a large bowl, so that if it leaks it will leak into the bowl. Refrigerate several hours to overnight, turning the bag occasionally so that the chicken stays well coated.
2 Preheat oven to 450°F. Drain chicken from the marinade and pat dry with paper towels. Sprinkle the exterior of the chicken and the cavity generously with salt and pepper. Place thyme, sprig onion, lemon grass,garlic, ginger into the cavity. Fried chicken into hot pan till skin color change into golden brown and Place chicken breast side down, on a rack in a roasting pan. Roast for 15 minutes at 450°F, then reduce the oven temperature to 375°F and roast for 45 minutes more.
3 Turn chicken breast side up on the rack. Use a basting brush or pastry brush to coat the chicken all over with oil. Lower the heat to 350°F and continue to cook until cooked through and deep brown, basting with any juices in pan and brushing with honey occasionally, about 55 minutes longer (test for doneness starting about 40 minutes). The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with aluminum foil to keep the chicken warm. Let rest for 15 minutes before carving.
serves 4-5 person
for the sauce i recommend Suka pinakurat or you can make your own sauce.. :)
-chefzkmchold
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