How do I roast a 1.5kg chicken to perfection in an electric oven. Ive never done it before. Please help.?!
How do I roast a 1.5kg chicken to perfection in an electric oven. Ive never done it before. Please help.?
Answers: first wash and dry the chicken. rub with seasoning. i like something called spike. it's perfect. very herby.
place in roasting pan and cook at 350 degrees for one hour and twenty minutes.
twenty minutes per pound at 350 degrees works on a whole chicken every time, so i converted it to kilos which would be 3.30 kilos Use a meat thermometer in the thigh part of the chicken and it should be perfect when it gets to 160 degrees. cut the chicken into haft, try this one..
Roasted Lemongrass Chicken with Sweet Lime Sauce
Roast chicken with a Thai twist! This roast chicken recipe is fragrant and moist, and imbued with the flavors of lemon and lime. Learn how to roast a chicken the Thai way (either half a chicken, or a whole chicken). It is delicious as is, or serve it together with my sweet lime sauce for a delectable Thai treat your family and friends (including the kids!) will absolutely love!
INGREDIENTS:
1/2 or 1 whole roasting chicken (the marinade is enough for 1 medium-size chicken)
1 stalk lemongrass (for complete lemongrass instructions, see below) OR subsitute juice of 1 lemon
4 cloves garlic
1 thumb-size piece galangal or ginger, grated or thinly sliced
1/2 can thick coconut milk
2 Tbsp. fish sauce
3 tsp. dark soy sauce
optional: 1 kaffir lime leaf
lime wedges and fresh coriander as a garnish
SAUCE INGREDIENTS (enough for 1/2 chicken; double the recipe if you're making a whole chicken):
1 cup water
juice of 1/2 a lime
2 Tbsp. rice vinegar
1 thumb-size piece galangal or ginger, minced or grated
2 cloves garlic, minced
3 Tbsp. fish sauce
1/3 cup honey
1 heaping tsp. arrowroot powder or cornstarch powder, dissolved in 3 Tbsp. water
PREPARATION:
For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.
Rinse and pat dry the chicken. Place lemongrass (or lemon juice), garlic, galangal or ginger, fish sauce, soy sauce, lime leaf, and coconut milk in a food processor (or blender). Process well.
Place chicken in your roasting pan, and pour marinade over top. Using your hands, smother the chicken in the marinade. Leave in the refrigerator for up to 3 hours (1/2 an hour minimum).
When chicken is done marinading, add about 1/2 cup of water to the bottom of the roasting pan (you can mix it in with any marinade that has dripped down).
Cover and place in a 325 degree oven. Roast the chicken slowly and for a long period in order for it to be tender. Allow it to roast 1 to 1.5 hours for half a chicken, or 2.5 to 3 hours for a whole chicken.
Check the chicken every hour to make sure there is enough moisture in the bottom of the pan (add a little more water if it is becoming dry). While you have the chicken out, use a soup ladle to scoop up the juices from the bottom of the pan and pour over the chicken. Put back in the oven.
While chicken is roasting, make the sauce. In a saucepan, add all sauce ingredients except arrowroot powder (or cornstarch). Bring to a boil, then lower the heat to a simmer.
Taste test for sweetness and saltiness, adding more honey if not sweet enough, or more fish sauce (instead of salt) as desired. If you prefer a spicy sauce, add some fresh chilli or chilli sauce.
Add the arrowroot or cornstarch powder dissolved in the water. Stir and continue to simmer until sauce thickens. (If it becomes too thick to your liking, add more lime juice and water.)
Serve the roasted chicken on a platter, either whole or chopped into pieces. Drizzle some of the sauce overtop, then pour the rest around the outside of chicken, or serve it on the side. Garnish with lime slices or wedges, and fresh sprigs of coriander. Serve with plenty of Thai jasmine-scented rice (or potatoes if you prefer), and enjoy! I don't know if its a whole chicken or pieces? Any ways there are few things you can do.
1. boil the chicken put salt, turmeric and garlicginger paste on it and then roast.
2. Fry the chicken first and then put in oven again with the spices i mentioned above.
3. Or just roast it in the oven for 2 hours on 260 degrees keep flipping it.
i hope my ans is good enough for you. This is a really great recipe:
http://www.gourmet-food-revolution.com/r... I really don't care how you want it to be flavoured. The main point is that you need to wash the chicken thoroughly, and ensure it's completely thawed if it was originally frozen. Cut the chicken in half, or puncture it in various places to allow the heat to affect the entirety of the chicken.
If you're stumped for recipes, take the advice of the other answerers, or google it. Just make sure your chicken has some cuts or holes in it to let the heat enter.
Of course, this only applies to whole chickens. If you're roasting pieces you've already cut, or if it's just legs/thighs/wings, then just leave it in your sauce for 15 minutes to half an hour before putting it in the oven.