By: Culinary Frank
Description: My version of Sunday Roast that I am going to share with you will be a perfectly Roasted Chicken, with crispy skin, succulent meat, full of bursting flavours that is really exciting to the palate (with some tips and tricks, of course).
Time to prepare the recipe: 20 minutes
Time to cook: 60 minutes
Duration: 80 minutes
Who would say no to a homey dinner with your loved ones? I know I would not. Since both Jenny and I are working in the F&B industry, it is very important for us to have some quality time together. I believe the British kitcheners from the past also knew the importance of family dinner, thus they have come up with a special meal, for a special day in the week, and they called it Sunday Roast.
The name Sunday Roast is originated from a meal that would be eaten after Church on Sunday. Due to religious beliefs that meat is not allowed to be consumed on Friday, so having a big meal on Sunday was a way of celebration.
Sunday Roast consists of roasted meat (beef, chicken, pork, lamb or even gamey meat), side vegetable, gravy and other condiments like Yorkshire Pudding. In England, when Sunday Roast is mentioned, you will often see the excitement in everyone’s eyes, from young children to the elderly, as it holds a special place in every British hearts. It is because not only they will have a delicious, roasted cut of meat, but Sunday Roast is also a time that everyone in the house will gather, having a feast together, sharing stories, a true representation of family and friends bonding.
My version of Sunday Roast that I am going to share with you will be a perfectly Roasted Chicken, crispy skin, succulent meat, full of bursting flavours that is really exciting to the palate (with some tips and tricks, of course). And did you know that Prince Harry proposed to Meghan Markle over making a simple Roasted Chicken? So gentlemen – who are planning to surprise the love of your life, you would want to give this recipe a shot haha.
(RECIPE VIDEO BELOW)
Serving 2-3 people
|Prep time||Cook time|
|20 mins||1 hour|
|Chicken stock||1 cup|
|White wine||1/2 cup|
1. Take your chicken out of the bag and let it sit at room temperature for 20 mins. Meanwhile, finely chop parsley, sage and thyme togehter. Combine them with a generous amount of olive oil. Season generously with salt and pepper.
2. After finely chop all the herbs, pre-heat your oven to 200*C, make sure to place your roasting tray in the oven as well.
3. Now let’s prep the chicken. Turn the chicken, breast side facing up. Lift up the skin at the end of the breasts, using a small rubber spatula (or fingers) make a small pocket between the skin and the breast meat. Be careful not to tear the skin.
4. Take some of the herbs mixture and push it down the pockets that you just made. Then add the slices of butter, 10g for each breast. This herbs mixture will help to season the chicken breast beautifully and the butter will keep it moist as well as crisp up the skin.
5. Rub the whole chicken with the rest of the mixed herbs, this will be like giving the chicken a spa treatment before turning it into the most beautiful roasted chicken ever.
6. Use your knife and puncture the lemon then place it into the chicken cavity. The lemon will turn into a bomb that bursting with flavour, it also give the chicken a very alluring smell.
7. Now to the most exciting part of this recipe – trussing your chicken. Trussing the chicken will help it retain its shape after roasting and cook the whole chicken evenly. Beside for the gentlemen, it will make you look pretty darn cool as well.
8. To truss a chicken. First cut a long butcher twine, you would rather have it long than short. Chicken breast side facing up, place the twine underneath the chicken leg’s and tail. Grab the twine, pull it up then make a crisscross. Pull the twine to make both legs are cross each other and the tail will close the cavity. Run the twine follow the gap between the breast and the thigh. Flip the chicken over and tie the twine around the wings. Tighten it firmly, add knots to keep the chicken in place. And it is ready for the oven.
9. Pull out the roasting tray from the oven, roughly cut up the red onion and garlic ( you do not have to peel them). Place them into the tray, season with salt and pepper and a little bit of oil. Place the chicken on top of the onion and garlic. Sprinkle more thyme and sage if you like.
10. Place the chicken into the oven and after 1 hour you will have the most amazing Roasted Chicken.
11. After the chicken is cooked, let it rest for at least 15 mins, meanwhile you can make a simple sauce to go with it. Place the roasting tray that you just used to roast the chicken on high heat. Add in the white wine to deglaze the pan, reduce it by half then add in the chicken stock. Strain out the sauce. Thicken the sauce by using a small amount of corn flour, mix with water then pour the mixture slowly into the sauce until reach your desire thickness.
12. Serve your chicken with your choice of vegetables and the sauce.
Good luck and enjoy !!!