I am not a big fan of turkey as I find its meat too dry for my taste. Today, I am going to show you an adaption of the Julia Child's french slow roasted chicken. The original receipe calls for regular salting of the chicken during the basting process. I tried it and it was way too salty so this recipe is slightly modified to give you the perfect slow roasted chicken! It has a long roasting time with regular basting but the succulent meat at the end of the process is more than worth it! Wifey hates chicken breast meat as it is dry but she likens the breast meat on this chicken to be her favourite drumstick!
Do not worry, just follow the roasting and basting timing below and it will turn out to be the perfect Christmas roast chicken ready for festive feasting!
1. Season chicken thoroughly outside and inside with salt and pepper
2. Mix handful of fresh thyme with half a block of butter
3. Rub butter mixed with thyme thoroughly outside and inside of chicken
4. Stuff one big white onion and couple of bay leaves inside chicken
5. Pre-heat oven to 220C. Melt some butter in roasting pan
6. Shove the chicken with sliced carrots and onions as its base.
7. After 15mins, turn the chicken and baste
8. After 5mins, turn the chicken and baste (Do this 3 times).
9. Reduce oven to 190C
10. After 10mins, turn the chicken and baste (Do this 5 times)
11. Remove chicken after a total of 80mins of roasting time and let it rest.
12. Garnish with carrots and fresh broccoli and serve!
The turning and basting of the chicken is key to serving a juicy and succulent bird. Try it and have a blessed Christmas this festive season!
Prep time: 15mins Cook time: 80mins Level: Tok kong!
