Supermarket chickens are so wet yet so dry. It's disgusting 🤮
This is the juicy Roast Chicken you deserve when losing weight
Leave me a comment if you're ready to elevate your chicken wrap game.
Chicken
Ingredients:
Size 14 whole chicken
2 tsp paprika
2 tsp salt
2 tsp fresh rosemary - chopped + 2 sprigs of Rosemary
250g mushroom - cleaned and stem removed
250g brussel sprouts - cut in half
250g carrots - peeled and chopped into large chunks.
1 head of garlic - cut in half
Method:
1. Spatchcock chicken by cutting out the spine. Flip it over and then press on the breast plate to flatten the chicken into a roughly even thickness.
2. Season the back side heavily with 1 tsp of salt.
3. Season the front side with paprika, salt and rosemary.
4. Place in fridge for 1 - 3 days uncovered on a wirerack. This will allow the bird to get more seasoned and the moisture to be removed allowing for crispier skin. The longer the better.
5. When ready to cook. Preheat oven to 220c.
6. Prepare vegetables - cut accordingly and clean mushrooms with paper towel.
7. Lay vegetables in a roasting try and add a tbsp of oil and a tsp of salt. Shake to combine.
8. Add garlic and top with rosemary.
9. Lay chicken down flat on veggies so it is not in contact with the pan.
10. Place in oven for 15 minutes.
11. After 15 minutes remove chicken from oven and baste with hot oil.
12. Lower temp to 200c and continue to cook. Baste chicken every 10 minutes until the thickest part of the bird reaches 69C or 156F
13. Remove from oven, transfer chicken and veg to another tray and allow to rest.
14. Meanwhile make the sauce
Sauce
Ingredients:
Roast drippings and fond
1 tbsp flour
1/4 cup white whine
500ml chicken stock.
1tsp Gelatine powder - (optional) mix in with chicken stock if using
Method:
1. Place pan over medium heat.
2. Add flour and continue to mix until flour gets a deep golden brown.
3. Pour in wine and cook for 1 minute while scraping off all the caremlised bits in the pan.
4. Pour in chicken stock and bring to a boil.
5. Reduce to a simmer, add any resting juices from the chicken and cook until sauce is thickened and coats the back of a spoon.
6. Serve and devour
