Poultry, Lesson #3 - The Roast Chicken
The Chicken is roasted to perfection by the process of brining that enhances the flavour of the chicken, releasing juices that make it moist. Best served with mashed/baked potato and steamed/roasted vegetables.
The name “poultry” comes from the French word “poule” that is actually derived from the Latin word “pullus”, meaning small animal.
Poultry is one of the most commonly consumed types of protein not for one but many good reasons; It is lean meat, available in plenty, and has a very neutral flavour that goes very well with any palate. Poultry is the second most widely eaten type of meat after pork, accounting for over 30% of the total world meat production and sixteen billion birds are annually raised for consumption.
There are several kinds of poultry and they include Chicken, Turkey, Duck, Goose and Quail. To learn more about the popular cuts of Poultry, you can go through the introductory lesson - Poultry... Exciting Ways to Cook Chicken!
Poultry Recipe of the Day - The Roast Chicken
About Roast Chicken
Roasted Chicken is a popular household dish all around the world and there are several kinds of Roasted Chicken.
Hendl - Austro-Bavarian word for chicken and is most commonly known as Brathendl in its roasted form.
Pollo a la Brasa - Also known as Peruvian chicken or Blackened chicken in the United States and as Charcoal chicken in Australia. The original version consisted of a chicken cooked in charcoal but the said preparation has since evolved.
Rotisserie Chicken - An ever-growing trend in the United States where supermarkets commonly roast the chickens using either horizontal or vertical rotisseries.
Tandoori Chicken - A very traditional and ever-popular dish from the Indian subcontinent, where the chicken prepared with yoghurt & spices is slow-cooked inside a cylindrical clay oven called the Tandoor.
This Dish
The Chicken is roasted to perfection by the process of brining that enhances the flavour of the chicken, releasing juices that make it moist. Best served with mashed/baked potato and steamed/roasted vegetables.
Recipe Card (to serve 4 pax)
| Ingredients | Quantity |
| Whole Chicken (1.2-1.5 kg) | 1 |
| For the Brine Solution | |
| Water | 1 liter |
| Salt | 3 tbsp |
| Sugar | 3 tbsp |
| Cinnamon | 1 stick |
| Bay leaf | 2 pieces |
| Black peppercorns | 1 tsp |
| Cloves | 6-8 pieces |
| For the Herb Butter | |
| Butter (room temperature) | 100 grams |
| Thyme (chopped) | 7 grams |
| Garlic (mashed) | 1 clove |
| Black peppercorns (crushed) | 2 tsp |
| Parsley (chopped) | handful |
| Lemon zest | 1 whole |
| Salt | as required |
Method of Cooking
1. Use your fingers to pry the wishbone from the chicken, which will make the roast chicken easier to carve.
2. Prepare the brine by dissolving the salt and sugar into the water, and add the remaining spices.
3. Soak the chicken in the brine for 24 hours or at least overnight in the fridge.
4. Preheat oven to 170C.
5. Mix all ingredients together with the herb butter.
6. Take the chicken out of the brine and pat dry using a paper towel, using your hands rub the herb butter all over the chicken and stuff some butter under the skin.
7. Roast at 170C for 45-60 minutes.
8. Rest for 5-10 minutes before serving.
