Influences (or Why I Write the Way I Do)

Natalie Goldberg (free-flowing writing)
Clarissa Pinkola Estes (wild woman writing)
Jane Hutchison (direct-to-the-point writing)
Ernest Hemingway (simple words writing)

Saturday, August 6, 2011

My First Roasted Chicken

For this recipe, you need 1-kg free range chicken (the meat is sweet, I guarantee).  Pre-heat oven to 180c fan-forced (200C if not).  Stuffing is made up of crumb mix (1 cup), lemon juice (1/2 cup), lemon rind (1/2 piece), thyme, salt and pepper. Just combine and stuff into the chicken cavity.  Add chicken stock should a wet mix be desired.  Tie the tail, legs and wings with long string.  Spread olive oil (2tbsp), thyme, salt and pepper over the exterior.  Cut pumpkin and carrots in quarters and toss into a separate bowl of the same olive oil mix.  Lay out the veggies around the chicken.  When the chicken is ready, cook for 1.5 hours. Every 15 minutes, baste the chicken and veggies with chicken stock (available in stores).  Basting will produce crispy and juicy chicken skin.
This is the finished product (half of it he he).  Roasting finished well after 12pm. The hungry me immediately tore the thigh off (left side), wing and neck before taking this picture. So pasensya na. But the picture still did justice ano?  It's really juicy and mildly tasty. Di nakakasawa. Try it! C'mon, let's eat!

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