Wednesday, January 1, 2014

Roast Chicken

Along with the apple pie, came a good old fashion roast chicken.

There is always something nostalgic about an oven baked roast chicken. The homey flavours, the crispy skin, the tender succelent meat that falls straight off the bone. And don't forget the perfectly roasted vegetables and potatoes that accompany this dish. And everyone surrounding the bird with eager eyes while someone skillets the meat to pass around and share. A little piece of humble heaven!

Nothing fancy when it came to the roast. But I did brine the chicken for 10 hours or so before I marinated it. Brining is a method where you put the chicken or meat in a salt solution to alter the proteins, making the proteins in the meat lose its rigid toughness, and hence more tender. Nothing fancy, a little osmosis in the works. :)

After the brine, I marinated my bird with a good dollop of mustard, salt, pepper, and fresh thyme.
Pop some garlic and thyme into the cavity for extra flavour. And then lastly rubbing the chicken with butter.

Place onions, potatoes, carrots and tomatoes into the baking tray and together baked the dish for about an hour on high heat.

The result, a simple and delicious roast. If anyone wants to attempt cooking something, you really can't go wrong with a roast chicken. There are many varieties of course, honey and sugar varieties make it more sweet and sticky, dry rub or black pepper, make the skin more crackling. But atlas whichever you choose, its safe to say, everyone enjoys tender chicken and roasted vegetables in whatever fashion!

Fresh Bliss

Roast Chicken with roast vegetables roasting in the oven. 

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