How to make Slow Roast Chicken - Whole chicken roasted with spices, herbs, garden vegetables and its own juice.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Whole Chicken, Carrots (गाजर)
Cuisine : Fusion
Course : Main Course Chicken
Slow Roast Chicken Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
For more recipes related to Slow Roast Chicken checkout Stuffed Roast Chicken, Lotus Wrapped Chicken, Grilled Chicken, Thai Style Roast Chicken with Peanut and Honey Noo . You can also find more Main Course Chicken recipes like Grilled Peppery Chicken, Chicken Teriyaki With Black Grapes, Nimboo Dhania Murgh, Hummus Crusted Chicken.
Prep Time : 31-40 minutes
Cook time : 3.30-4 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Slow Roast Chicken Recipe
Whole Chicken whole 1.2 kilograms
Carrots 10
Sea salt to taste
Garlic chopped 15 cloves
Fresh rosemary chopped 1 tablespoon
Kashmiri red chilli powder 1 teaspoon
Oil 4 tablespoons
Carrot chopped 1 large
Onions chopped 2 medium
Celery chopped 3 stalks
Leeks chopped 3
Bay leaves 5
Orange juice 1 cup
Method
Step 1
Preheat oven to 150°C. Take black peppercorns, sea salt, garlic, rosemary and Kashmiri red chilli powder in a mortar and pound with a pestle. Clean the chicken well. Starting from the neck cavity, loosen skin from breasts and drumsticks by inserting fingers gently between skin and flesh.
Step 2
Rub the prepared spice mixture under loosened skin of breasts and drumsticks and put the remaining mixture into the cavity. Tuck in the legs and set aside for fifteen minutes. Heat two tablespoons of oil in a pan. Place the chicken in it and sear the chicken on both sides on high heat. Put carrot, onions, celery and leeks in the baking tray. Add bay leaves and salt and drizzle the remaining oil. Pour one cup of orange juice.
Step 3
Place the chicken over the vegetables in the tray. Cover with aluminium foil and place the tray in the preheated oven. Roast at 150°C for two and a half hours. Remove the foil and transfer the chicken into a serving dish. Pour the vegetables and pan gravy all around it and serve.
