Difficulty Rating 2/5: The alternative roast being the chicken cooked in a 90c oven until the chicken is 60c. This stops any juice coming out of the chicken, bad for gravy but good for the most moist juicy chicken ever.
We had many a roast chicken dinner last year in search of the best chicken around. We ended up using Sainsbury’s Corn Fed ones. They’re actually cheaper than their Taste the Difference and much better than Tescos. So am I going to begin a Roast Chicken category. As I know most people will get bored cooking the same old roast. These will be sesame and maple, chorizo and onion for starters. Inspiration for this dish goes to a fellow blogger Mango-Ginger.blogspot.com
Chicken and Marinade: 1 chicken-see above-pierced all over/4 cloves garlic/1tsp ginger/2 tsp garam masala/1tbsp paprika/1tsp cayenne/2tsp cumin/1tsp salt/1tsp tumeric/ 120ml natural yoghurt/ 1tbsp oil/ 1tbsp tomato puree.
Spiced Roast Potatoes: Floury Potatoes, cut into large chunks and par-boiled for 6mins. 1 heaped tsp each coriander, cumin, tumeric and paprika. 2 tbsp oil.
Coriander and Ginger Carrots: 500g long whole carrots/ tbsp butter and oil/ 1/2 tsp coriander seed/ 1/4 tsp ginger powder/ 1/2 tsp ginger paste./ Chicken stock.
Curry Gravy: 2tbsp curry powder/ half an onion minced with tsp garlic and ginger/ 150ml chicken stock/ 2tbsp soy sauce/ 1tbsp mirin./ 1 hp tsp cornflour
1) Combine all mariande ingredients and rub over the chicken. Marinade overnight or for a minimum two hours. Place uncovered in an oven at 90c. No fan. I just put the dial on a touch before 100c. It doesn’t need to be to exact. As long as it isn’t way above or below it’ll be fine. Cook until it reaches 60c at the thickest part.
This took two hours for a 1.6kg chicken, so not much longer than normal. Remove chicken and loosely cover with foil. You will see from the second photo above that as it is brought out of the oven absolutely no liquid has come out of the chicken. This is because it has all stayed inside. At roughly 70c the muscles squeeze like a sponge and all the lovely chicken juice comes out. Which makes great gravy but gives you the standard dry boring chicken. It will actually dry and half crisp the skin, but will look anemic for an unmarinaded chicken. There is a solution though as you will see at the end.
Heat oven to 220c
2) Once potatoes have had there 6mins, drain and leave in pan for a few mins to let excess steam and moisture evaporate. Combine the spices and oil first then pour over potatoes in the pan, stir around gently to cover all and fluff the edges up. Put onto a baking tray and place in the oven for 45 mins.
3) Begin carrots. Melt butter and oil in a pan, add spices and then carrots. Brown slightly then cover with chicken stock. Boil until the liquid is almost evaporated. Check if they are tender. If not then make sure there is some liquid in the pan and cover for 5 mins to finish off.
4) Curry sauce, cook onion and curry powder for 5 mins over medium heat to cook spices. Add chicken stock and cook for further 5 mins. Then top back up to 150ml with water, add soy sauce and mirin. Taste season with salt if need be. Thicken with the cornflour.
5) For a normal chicken, 10mins before roasties are done put chicken back in to brown the skin.
Serve in a great pile like most sunday dinners should be or try to copy above presentation.
Critique: I had my doubts about this chicken, as how could it be cooked in just over a normal timescale and retain it’s juices. It was wonderful, and although the tandoori mariande and curry sauce complemented each other, the chicken was moist enough to serve on its own. The potatoes were amazing, why do we not have more potatoes with curry? As for the carrots, they are my favourite vegetable, but I could eat these everyday just with a few more coriander seeds would be nice.