Roast whole chicken
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
Two whole chickens each weighing 1.2 kilograms were marinated for two days before roasting. I rubbed their skins and cavities with spices, poured a few tablespoonfuls of marinade into the cavities before placing them in plastic bags and then sealing the bags tightly. I kept them in the coldest part of the fridge for two days and two nights, turning the bags every six hours to make sure that the marinade would finds its way into every part of the chickens.
When I was ready to roast them, I stuffed the cavity of each chicken with plenty of leeks and half a lemon. I wrapped them in aluminum foil and roasted them for two hours in a 325oF oven. Then, I removed the foil and roasted them uncovered for another twenty minutes.
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can i used a turbo broiler instead of an oven? i’d like to try this recipe….thanks
yes! even better.
looks great!!! but, can i used a turbobroiler instead of an oven…. pls state the required heat when cooking in a turbo broiler.
thanks…. and GOD bless.
bebe juan
MHEP
sorry, i don’t know the settings for a turbo broiler. i use a convection oven these days.
Hi! i never tried roasting yet with aluminum foil, doesn’t the chicken skin come off with the foil? which heating element should i use the upper or the lower heater? with the fan on? ang daming tanong eh.. just curious, cause i want to try this on my daughter’s 4th birthday.
(i always use the rotisserie spit that comes with my oven, but it’s just a small oven, a little bigger than an oven toaster it can only accomodate a whole chicken about a kilogram.)
hi connie!
just want to ask if i can use the rotisserie for this recipe? will there a be a great difference?
thanks,
jane
naku, phynkee, i just saw your comment. talk about late response hehehe the skin didn’t come off, did it? the fat in the skin is responsible for that.
jane, you can. and it’ll be even better because your chicken will brown evenly.
i always used this recipe when we have a big party in this hotel holiday international hotel of united arab emirates its good and tasty food they liked so much
can i ask what is a steak sauce?
A-1 or Lea and Perrins.
Hello! I want to try this recipe in a turbo because it sounds good but my husband can’t live without a sauce do you have any particular sauce for this recipe. Thank you!
should i need to wrap the chicken in an aluminum foil even if i want to use a turbo broiler instead of an oven? and what is the cavity? is it the inner part of the chicken?