Monday, December 21, 2009

Honey- Mustard and Ginger Roast Chicken

Another weekend has just gone by. It never ceases to amaze me how quickly these two precious days zoom past. After a long time I cooked on a Saturday evening on the insistence of my husband. This recipe has a preparation time of less than 15 minutes. The rest one hour your oven does the work for you. So you effectively need 15 minutes of your time on this.

Lets Go:
You'll need a whole chicken (this one was about 1.2 kilos) with skin on of course.
Wash chicken well, specially the cavity.
Rub the chicken with 1 tbsp of red wine vinegar, salt and pepper. You may replace red wine vinegar with 1/2 tbsp Soy sauce. They taste different but both work.
Keep in refrigerator for atleast 1 hour.
Take chicken out and dunk the following in the cavity: a whole pod of garlic, 4- cloves, one onion skin on.
Now grate some ginger all over the chicken. Rub enough butter to thinly cover the chicken. Tie chicken legs and wings to keep the whole chicken together. Use normal thread soaked in water.

Place chicken in an Oven at 170 degrees and rost for 30 minutes with the bottom (tummy) side up. After 30 minutes turn it over so that the chicken's back is on the exposed side. Roast for another 15 minutes at 170 degrees. Nor mix 1 tbsp of honey , 1/2 tbsp of mustard, 1/2 tbsp melted butter and mixed herbs. Rub all over chicken. Roast again for an0ther 15 minutes. The chicken is done when a knife is easily inserted in the thickest part of chicken and juices run clear.

Your Honey-Mustard and Ginger Roast Chicken is ready. Collect all the liquids that collect in the pan. Put heat on and reduce the liquids a little. Gravy is ready. Serve it along side with Roast chicken.

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