Oooohhh la la~! Isn't that the cutest butt I've ever seen! Well, maybe second cutest...the cutest one would be my butt, kindly refer to below picture LOL. Fortunately and unfortunately, I couldn't find one where I was naked...sorry to disappoint ;p
I have never roasted a whole chicken before...but I was totally inspired by Little Corner of Mine's whole roast chicken, which looks so gloriously golden and delicious. Plus it sounded totally doable, even for roast chicken virgins like me hehe. The other thing was, I saw chilled whole chickens being sold for HK$30 (around US$3.8), and they are kinda small, so they will fit into my tiny oven. Since I don't have the ready made marinate recommended by Ching, my plan was just to rub all of my favorite spices onto the bird. This is what I call perfection! I got the plan, the bird, and the tool. Now let's see if I could ruin another idiot proof experiment LOL.
Roasted Chicken with Garlic, Butter, Shallot and Spring Onion
- 1 chicken (smallish)
- 5 cloves of garlic, crushed, cut into a few sections
- 3 cloves of shallot, chopped into a few sections
- 1 cm of ginger, crushed
- a few sprigs of spring onion
- zest of half lemon
- butter, salt, pepper
Trim off excess fat, stuff 1 tbsp of butter into the hollow part of the bird, along with a few pieces of garlic, shallot, ginger and spring onion, sprinkle a bit of salt and pepper. Stuff similar combination in between the meat and the skin, rub butter, salt and pepper all over the bird, keep in the fridge, preferably overnight, if not, a couple of hours will do.
Preheat oven to 175C, use a deep baking tray, as there will be lotsa juice, cover our little bird with foil (shiny side facing the bird), bake for 1 hour. Uncover the bird, remove excess juice, increase heat to 250C, bake until the skin is crisp and golden, flip the bird to crisp the other side.
The end result couldn't be further from a failure. The bird's butt was plump, shiny and golden. The meat was tasty and super moist (I even ate the breast, and normally I am all about legs), and the skin...it is worth all the pounds and kilograms I was gonna gain from eating it :p I served it with herb and butter rice (recipe coming soon) and a plate of broccoli and tomatoes, but it should taste fantastic with anything else.
Now, how do I get my oversized butt to be as cute...