Perfect Roasted Chicken

When I was a little Kid, every weekend I wanted my mother to buy us “ Turkey” for Lunch.  

“ Turkey”  for me was the rotisserie chicken that in Brazil is sold in bakeries during the weekend and that, in my family and so many other Brazilian homes, were consumed with a generous plate with Pasta a Bolognese (very odd combination).   

My mother only used to roast chicken in pieces and bake whole Turkeys for Christmas, which looked pretty much like a super-sized version of those chickens.   Hence, in my kid’s head, a whole roasted chicken was a Turkey.

This kind of roasted Chicken is nicknamed “dog tv chicken” and the reason for that is because there are quite a few street dogs and they usually gather in front of the Rotisseries watching the little chocks slowly going round and round while waiting for patron to buy one and perhaps give them a piece of it.

More than 30 years later and I am still a bit obsessed to reproduce at home the same delicious “Turkey-dog-tv-chicken” of my childhood. 
 
Recently I feel in love for this recipe, slow roasted for several hours, its full of flavour and very moist - the meat literally falls from the bones.    

The spice rub is also amazing when used for barbecuing chicken wings and if you need a fast roast you can still use it just increasing the temperature of the oven to 180C and baking for about an hour (will vary with the size of the bird) and a few more minutes at maximum temperature for crisping up the skin.

Enjoy with Pasta a Bolognese if you dare ;-)


Perfect Chicken Roast
Original Recipe:  http://allrecipes.com/recipe/roast-sticky-chicken-rotisserie-style/

For the Rub
2 teaspoons rock sea salt
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon freshly coarsely ground black pepper

For the Chicken
1 Chicken (1-1.5Kg)
Two Tablespoons of softened butter
Juice of one Lemon
1 Onion quartered
4-5 Potatoes Quartered

Wash well the chicken inside and out with very hot water.  Rub the lemon juice all over it and set it aside for 15 min. 

In a small bowl mix together all rub ingredients. Dry the Chicken with a paper towel and rub it inside and out with spice mixture.  Gently lift the chicken skin, rub some spice mixture.

Refrigerated for at least 4 hours, overnight if possible.  Take the Chicken out of the fridge about an hour before baking to bring it to room temperature.

Preheat the oven to 120C.

For the sake of neatness, line foil on a roasting pan and place the chicken on it.   Again gently lift the breast skin and spread all the butter between the skin and the flesh.  Put the Onion inside the chicken cavity, tie up the chicken legs and tuck the wings under the chicken.

Bake for 5 hours, brushing the Chicken with its juices each half an hour or so.   When is half of the baking time add the potatoes to the roast pan. 

The Chicken will be roasted when you measure the internal temperature for the Breast and it is 74°C and Thigh 79°C - Breast takes less time to roast and that is why I like to add some butter under the skin so it wont dry out.    If you don't have a meat thermometer, pierce the chicken with a fork and the juices should come out clear.

For a Crispier skin, raise the temperature and if possible turn on the grill to maximum and bake for 2-5 more minutes - careful for not over roasting, time will depend on your oven.

Take the chicken out of the oven, roll it in foil and let it rest for 10min or 15min for larger chickens (about a min per 100g).

Reduce the oven to 220C and while the chicken rests, put the potatoes back in the oven to gain some color.

Serve the chicken with salad and the roasted potatoes...and OF COURSE! Pasta if it is Sunday and you are a Brazilian :-)



If you don't have 5 hours to roast a chicken you can just bake it for around one hour for 180C and again 2-5 minutes at maximum temperature for some crispiness.   In this case, for a super moist chicken, try baking it in the beer can like in the photo - It might look weird but is awesome!  You will use the can half full of beer so as an extra bonus you get to drink the other half ;-)


*Click in the Dog TV cartoon and photo for credits

Rachel Elich

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

3 comments:

  1. Never think that an empty can be so useful!!! Who need those fanciful baking tray with a conical stand for roasting chicken... This is perfect!

    Nice to know you via blogging. Love all the delicious food that you cook and bake. I'm now your latest follower for more of your brilliant cooking idea :D Hope to hear from you too.

    Zoe

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  2. I have to tell you, I literally started salivating whilst reading your description of your "turkey"! Wow it does sound and look perfect, so I'm sure it also tastes amazing! Yum, yum!

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  3. This looks amazing, and I love your dog tv story. Thanks for sharing at my paleo party!

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