I love everything about roasting chicken. What is there not to love really? The easy peasy preparation, not having to deal with raw poultry fabrication (fancy chef speak for jointing chicken), the thrill of having the oven cook dinner for you instead of slaving over a hot stove top, the delicious smell of well seasoned meat roasting in the house, the crispy skin at the end and the countless ways I do not have to cook again for several meals. Have I sold you yet? I bet!
One Roast Chicken 6 Ways
This week we are focusing on the art of easy. You know me, I live in my kitchen. I am always making meals there and as I earn a significant portion of my living in the kitchen. One of the reasons my award-winning food blog www.chefandsteward.com has a dedicated following over the years is the simplicity and practicality of my recipes. I am a woman who knows the kitchen and knows how to get in and get out quickly.
If you intend to eat much of your meals at/from home for any reason: special diet, fitness, or financial prudence, you will want to make your time there as efficient as possible. I guarantee you that this one recipe will do the trick. Here is one roast chicken, four ways.
If you have a family, I suggest you buy the juiciest corn fed chicken you can find and double the recipe. You will want extra. If you are cooking for one, I still suggest you double the recipe. It is that good!
On Thursday night marinade the roast chicken in the recipe. You can toss in some potatoes and other root vegetables in a baking tray tossed with olive oil, salt and pepper along with the chicken and roast on a large sheet pan. Serve one piece of chicken (if you can stick to just one) with the vegetables for dinner.
Saturday Stir Fry
You can refresh your pre-roasted dinner in a way no one will ever know that it wasn’t all from scratch. Slice pieces into strips and sauté in a wok or hot pot with a plain oil like sunflower or peanut oil and add all the vegetables you have on hand. Broccoli, cauliflower, snow peas, sugar snap peas, string beans, bok choi, cabbage, onions, spring onions and carrots are great for this. AddKikkoman Soy Sauce and Lee Kum Kee Oyster Sauce instead of salt.
Start you week of with a great salad combining your favourite leafy salad greans and small pieces of the chicken. Add some sliced avocado on top. Carry olive oil an a lemon to work to drizzle on top if packing for lunch outside the home. Or you can try my Jerk Chicken Waldorf Salad and improvise with the your leftover Jamaican Roast Chicken.
I am using the term “manwich” here creatively for a huge sandwich. Pile up shredded roast chicken, tomatoes, cucumbers, iceberg lettuce and some avocado for a decidedly moreish sandwhich using your favourite bread or baguette. I love mine on the popular Filipino Pan de Sal bread from the Panaderia bakery. Or with freshly made bread from my Jamaican HardDough Bread Recipe or if you are looking for a Keto alternative, here is my very simple and easy 3 Ingredient Keto Cloud Bread
Tuesday Rasta Pasta
Jazz up any pasta meal with strips of your roast chicken. Just cook pasta, make your favourite sauce and add the chicken. Grate parmesan or romano cheese on top and voila!
On Wednesday, strip of the last bits of meat off the chicken carcass and put the bones in a pot of chicken stock and water or use your favourite stock cube and cook for 45 mins with carrots, celery and onions. Serve plain or add baby bok choi for a low carb meal or add noodles if you so desire. Drizzle some toasted sesame oil on top at the end. Chances are you will have enough soup for Thursday as well.
Chef and Steward’s Jamaican Roast Chicken
This is the only Roast Chicken Recipe you will ever need. Tasty, fully of layered flavours, seasoned to the bone if you leave to marinate overnight. Just the right amount of spice. Authentic Jamaican and Caribbean flavours and technique that makes for a moist, juicy roast chicken!
- 1.4-1.5 g 3lbs whole fresh chicken
- 2 teaspoons sea salt
- 2 teaspoons coarse cracked black pepper freshly cracked
- 2 teaspoons coarse cracked allspice freshly cracked
- 1 tablespoon olive oil
- 3 large garlic cloves
- 7 sprigs thyme
- ½ scotch bonnet pepper substitute with habanero or extra tsp blackpepper
- 2 teaspoons cane vinegar
- 1 tablespoon butter
- 2 stalks scallion/green onions
Wash and pat dry the chicken. Yes. This. Is. A. Thing. Wash with half lime/lemon or about 1tbsp vinegar and water.
Finely chop scotch bonnet/habanero, discarding the seeds
Finely dice the garlic and strip thyme leaves from stems and combine with black pepper, allspice, scotch bonnet/habanero, salt, oil, vinegar and mix in a small bowl.
Thinly slice the green parts of the stems of the green onions and set aside.
Rub the spice paste all over chicken, getting into every nook and cranny and the cavities as well as the neck area. Gently ease skin away from chicken in the breast and back areas and rub marinade underneath.
Tuck the sliced green onions under the skin as well.
Place the white stems of the green onions along with the stems of the thyme inside the cavity. Truss the legs together with kitchen twine. Tuck the wing tips underneath the back of the chicken so that the chicken will present nicely on the table when done.
Marinate for at least 2 hours, but overnight is best.
Bring the chicken to room temperature before cooking.
When ready to cook, preheat oven to 180C.
Bring butter to room temperature, diving into two portions and stuff underneath the skin of each breast
Roast chicken for an hour, then crank up the oven to 220 for another 5-minutes to brown.
Allow chicken to rest for at least 10 minutes before cutting. Present it whole at the table and carve tableside for extra fanfare.