Roast Chicken | 1 Ultimate Pakistani Style
Introduction
Roast chicken, an ancient cooking method that turns a plain bird into a juicy, savory masterpiece. Whether you are a seasoned cook or a rookie in the kitchen, roasting chicken is a technique worth learning. In this blog post, we’ll go over how to make the perfect roast chicken, from selecting the bird to serving it with grace.
1. Choosing the Right Chicken
Begin your culinary journey by purchasing a high-quality chicken. For the finest flavor and texture, use a fresh, organic, or free-range. Before beginning the roasting procedure, make sure the chicken has been thoroughly cleaned and dried with paper towels. I always prefer to use chicken with skin as the skin keeps all the flavors intact and makes the finished product more tender and juicier.
Though some people may disagree as per their preference my suggestion is to do it to keep the skin, and you can remove it later at the time of eating. Believe me! you will not regret it. You can have a butterfly cut right at the butcher’s shop as it helps in marinating as well as makes serving easier.
2. Preparation And Seasoning of Roast Chicken
Proper seasoning is an important step in making a tasty roast. Make a simple yet tasty rub with salt, pepper, garlic powder, paprika, and any other herbs or spices of your choice. I love to play with spices that is my passion and I shared it in my other blogs. To ensure the seasoning enters the meat, make a few cuts on the chicken, and rub the mixture both under the skin and over the surface of the chicken. The main element in my style is coriander powder, with cumin powder contributing as a complement. The Ingredients I like to use are:
Coriander Powder: 3-4tsp
Cumin Powder: 2tsp
Red chili flakes: 3tsp
Paprika powder:1tsp
Salt: to taste
Lemon Juice: 1/2cup
Mix herbs fresh like lemon grass, parsley: to fill up the belly just before trussing as per taste
3. Trussing the Chicken Roast
Trussing the chicken helps it cook evenly and keep its shape. Tie the legs together and fasten the wings to the body with kitchen twine. This not only enhances the presentation but also provides a more consistent cooking procedure. After trussing I recommend putting it in the fridge overnight, so the chicken absorbs all the spices. This procedure is also uploaded on my YouTube channel as well. Check it out for further details.
4. Steaming
My preference is to steam before putting it in the oven is just to avoid excessive use of energy as steaming will reduce the cooking time in the oven. Never overdo steaming. Just 7-8 minutes would work well.
5. Perfect Temperature and Timing
For a balanced cook, preheat your oven to roughly 375°F (190°C). Roast the chicken for 35-45 minutes or until the internal temperature reaches 165°F (74°C) at the thickest portion. You can check for doneness using a meat thermometer, making sure the juices run clear. If you choose you can keep on brushing or spooning released juices over the chicken twice or thrice, but it is not generally necessary.
6. Resting Period
Once the roasting is done let it sit on the kitchen counter. This resting will help with the flavor of the roast. Remove the threads, take out the stuffed herbs, cut the chicken into smaller pieces and the roast is ready to be served.
7. Serving Suggestions
Roast chicken goes nicely with a wide range of side dishes. Serve it alongside with roasted veggies, mashed potatoes, or a fresh salad. Roast chicken’s versatility makes it an excellent centerpiece with a variety of dishes.
