Perfect Roast Chicken

Perfect Roast Chicken

Time: 1 hrs 10 mins


  • 1 1/2 kg whole chickens
  • 100 g fresh coriander, roots in tact (Cilantro)
  • 4 kaffir lime leaves, torn
  • 2 sticks lemongrass, chopped coarsely
  • 2 kaffir limes, quartered
  • cooking spray
  • 1 teaspoon salt


  • 1 Preheat oven to moderately hot. Wash cavity of chicken under cold water; pat dry, inside and out, with absorbent paper.
  • 2 Chop coriander roots, stems and leaves; place all of the coriander, lime leaves, lemon grass and four of the lime quarters inside the chicken cavity. Tuck wings under chicken; trim skin around chicken neck, secure to underside of chicken with toothpicks. Tie legs together using kitchen string.
  • 3 Place chicken, breast-side up, on rack inside large baking dish. Spray chicken all over with cooking-oil spray; sprinkle with salt. Place enough water in baking dish to come to a 1 cm depth.
  • 4 Bake chicken, uncovered, in moderately hot oven for 1 1/2 hours; cover loosely with foil after 1 hour if chicken starts to overbrown. Discard cavity filling; serve chicken with remaining lime quarters.
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