Eurasian Roast Chicken

Eurasian Roast Chicken

 

1)      Boil about 1.5 liters of water with some Kafir Lime leaves, Garlic, ¼ th cup of a 75/25 % mix of Table Salt and Sugar for 1 minute or so. Switch of flame and allow the liquid to cool.

2)      Strain the water (discard the leaves, keep the garlic in a separate bowl) in a large vessel and immerse the chicken in that solution. Let in rest that solution for about 4 hours or so in the fridge.

3)      Post brining, pick up the chicken from the liquid(discard the water).  Pat dry the chicken and set aside.

4)      In the meantime make a mix of the following:

3 Tbs Soya Sauce

1 Tbs Shaoxing Wine (Rice Wine) -- Substitute Dry Sherry

2 tsp Chilli Oil

1 tsp Chinese Five Spice Powder

2 inch ginger – finely grated

2 Tbs Coarsely Ground Black Pepper

5)      Rub this mixture all over the chicken and also the interiors; wrap with a foil and let it rest inside the refrigerator for an hour or so.

6)      Preheat the oven to about 220 degrees Celsius

7)      Take out the chicken, place it on a tray, rub olive oil including the interiors between the skin and the meat)  all over.  Open the oven wrap the bird with a foil and place it in the oven to cook for about 90 minutes at 180. Once done,  take it out and discard the foil.

8)      Preheat the oven to 250 Celsius

9)      Rub butter all over the chicken and blast it with heat for about 10 minutes for the skin to real crispy.

10)   Once done, take out the chicken and let it rest for 15-20 minutes. Sprinkle some dried oregano. And then carve and serve!!