Seasoned Roast Chicken
|Butter||15 Gram, melted|
|Breadcrumbs||1 1⁄2 Cup (24 tbs)|
|Celery stick||1 , finely chopped|
|Onion||1 Small, finely chopped|
|Dried mixed herbs||1 Teaspoon|
|Egg||1 , beaten|
|Chips||1 Cup (16 tbs)|
|Oil||2 Cup (32 tbs) (For Frying)|
Remove and discard any fat from cavity of chicken.
Fill cavity of chicken with seasoning mixture; do not pack seasoning in tightly because bread expands during cooking and the seasoning will become a solid mass.
Place chicken on board, breast-side-up.
Secure chicken with string by looping string around tail end; bring string around ends of drumsticks (legs).
Following the creases between the drumsticks and body, take string towards wing end of chicken.
Turn chicken breast-side-down and secure string around wings, as shown.
Place chicken on rack over baking dish.
Half-fill baking dish with water; it should not touch the chicken.
Brush chicken with butter, a small pastry brush is good for this; bake in moderately hot oven for 15 minutes; reduce heat to moderate, bake further 1 1/2 hours.
Pierce skin and flesh of chicken in the thickest part of the drumstick; the juices will be clear if the chicken is cooked.
Or, wriggle the leg of the chicken and it will feel quite loose at the joint; this indicates the chicken is cooked.
Stand chicken 10 minutes before breaking or cutting into serving-sized pieces.
Poultry shears or strong scissors do a good job of cutting chicken.
Seasoning: Combine breadcrumbs, celery, onion, herbs and egg in medium bowl with hand or wooden spoon; mix well.