Pot Roast Chicken

Assalamualaikum all,

Selamat Hari Raya. Enjoy your eid festive? Alhamdulillah .... Enjoy the food? Alhamdulillah. Today, I would like to share my success story. The story of the Pot Roast Chicken.

Can you see the roasted chicken? It looks burnt, but its not. Its the honey that I poured on it that is burnt. The taste is marvelous. I even got a request to have it again from my husband. This was my second attempt (as an amateur). My first try with the oven was not so successful. The chicken was overcooked and became very dry and hard even though its not burnt. Therefore, this time I took all the precautionary action and seek some tips from the expert. I got the tips from my friend, Rose Hafsah, who is an active cook, who cooks for her eight children and a husband everyday. Wow! I salute!!!

She told me to use the Pot Roast technique. According to her, this will able to preserve the moist of the chicken leaving it very tender and juicy when cooked. With her technique, I pre-cooked a marinated chicken in a pot on a stove. Turning the chicken over just to have a brown outer layer (or the skin). This is later followed with the oven cooked (still in the pot with the lid on) for about another hour in 175 degree celcius. During the last 10 minutes of the oven cooked, I opened the lid of the pot a bit so that the skin became crisp. I did as I was told, and Alhamdulillah, the chicken turns out to be delicious.

Done with how I cooked the chicken,now to how I marinated the Chicken.

One whole chicken (i used kampung breed chicken - therefore it is small)

Salt and pepper to rain sprinkle over the chicken

3 to 4 crushed garlic - rub onto the chicken, inside out, left some in the chciken cavity

Lemon juice - pressed over the chicken and left some in the chicken cavity

2 table spoon of honey - spilled over the chicken after the stove cooked but before the oven cooked

If you like, you may add herbs (eg. thyme, basil etc.). Rub everything thoroughly. Let it rest for about 1 hour or more. The longer you let it rest, the better the taste will be.

Try it yourself. Good Luck.

p/s. If you have any leftover, you can use it to make chicken sandwich. We don't have enough!!

Wassalam.

Comments

Kebab

Good morning!!!! Let's make a different today. (At least for my kitchen). Done with cereals, nasi lemak, lempeng or mee goreng, lets have something different this morning. Considering the kids only had something light for their dinner last nite, I resort to making an instant kebab!! Mmmm .... Amacam? Terliur tak? Well, very easy to prepare. I used all the instant ingredients. Onion - diced Ayamas Chicken burger - suitable for grilling, defrost and sliced (do not take too long to defrost it as it is difficult to slice it later) Olive - sliced Tomato - diced Olive oil Oppss... don't forget the bread - I use Gardenia's rolls. 1. Heat the pan with olive oil. 2. Fry the sliced chicken burger till cooked. 3. Add onion, tomato and olive. 4. Add seasonings - salt & pepper. 5. Cut the roll in the center vertically, but do not separate it. Apply butter onto it. 4. Toast it over the burning stove for a while (to replace charcoal burn). 5. Stuffed the chicken burger. 6. Garnish wit

Masak Kicap Pedas

The name of the recipe was given by Hakim. Mak cooked the dish for them. I've tasted it before but my children loves it so much. So, I asked Mak how to prepare it. Sonang je rupanya .. Ingredients Onion - sliced Beef/ Chicken Dried Chilli (blended) Tomato Sauce Soya Sauce Cooking oil How to: fry the onion till fragrant/ tender fry the chilli add in the beef/chicken add tomato and soya sauce pour in some water cook until the beef/ chicken tender add some salt to taste (not too many salt as soya sauce is already salty)

Masak lemak Daun Kaduk

Assalamualaikum Pokok kaduk tumbuh membiak di sekitar rumahku dengan suburnya. Adakalanya terpaksa dicantas buang kerana telah menyesakkan pandangan. Tertanya-tanya juga apa lagi yang boleh dibuat dengan daun kaduk ni. Kata pepatah, "Malu bertanya sesat jalan". Dalam bersembang-sembang bersama rakan sepejabat mengenai pokok-pokok herba ni, beliau mencadangkan untuk buat masak lemak daun kaduk, Sedap, katanya. Well, why not? Inilah hasilnya. Caranya: Balik dari pejabat, aku memetik beberapa helai daun kaduk (sebab ini peringkat percubaan makanya tak boleh masak banyak, bimbang jadi pembaziran pulak). Ada la dalam 20 helai daun kaduk. Dicuci bersih. Kemudian dicelur. (Celur untuk mengurangkan baunya. Kalau OK dengan baunya, tidak perlu celur) Sementara tu, aku mula mengopek bawang merah dan putih. 2 biji Cili api dipatah-patahkan aje (sebab malas nak menumbuk) Seterusnya, rebuskan saja bawang, cili api, ikan bilis dan serbuk kunyit. Kem

Koleksi Resepi

Search This Blog