I don't usually make a whole roast chicken. I'm the gal that will pick up a rotisserie chicken from the deli before I buy a raw bird to truss and prep for almost 2 hours of baking. So how did I end up making my own roast chicken? Remember I have mentioned before I can not pass up a great deal... well these were a steal of a deal (no I did not actually steal them). I also got greedy and bought 5 of them because my deal seeking is like a sickness and I cannot just have one. After I got home it dawned on me, what the heck am I going to do with all them! I stuck 4 in the freezer and looked at one to try out my first experiment. I had some buttermilk I wanted to use up so I decided this bird was going to take a very spicy buttermilk bath for 24 hours and then I would just stick in the oven and hope for the best. Well... the best is what I got. My husband was carving a piece of chicken when he asked where I bought this roast chicken from (How dare he!?!). I said I made it and I'm glad he wasn't actually eating cause we could have had a choking incident on our hands. He won't be surprised for long because he doesn't know I have 4 more in the freezer. Don't be surprised when you see more roast chicken recipes ....
Ingredients:
1 (5lb) roasting chicken
marinade
2-3 cups of buttermilk
1Tbs Garam Masala
1Tbs ground cumin
1Tbs sweet paprika
1-2 Tbs seasoning salt
1Tbs minced ginger
1Tbs minced garlic
Plenty of black pepper
roasting ingredients:
butter as needed
salt and black pepper
dried parsley (optional)
1 cup of cooking sherry or chicken broth or as needed
Directions:
I put the chicken into a large 1 gallon ziploc bag and added all the marinade ingredients. I placed the ziploc bag in a bowl to avoid dripping accidents in the fridge. Allow it to marinate 8-24 hours in the fridge.
You will need some kitchen twine to truss (tie) the two leg closed if you like. I got some free kitchen twine from the butcher at my grocery store.
I did not know what to do with the wings so I used toothpicks to keep them in place. I know that was probably wrong, but it worked. :)
Preheat the oven to 375 degrees. Pat excess marinade off the chicken, place the chicken breast side up and dab a lot of butter or margarine on the entire bird. Then season with some salt, black pepper and dried
parsley flakes. Pour sherry or chicken broth in the baking dish. Bake for 1 1/2 hours or up to 1 3/4 hours. I recommend basting it with the melted butter and broth every 30 minutes. Allow the roasted chicken to rest 20 minutes before carving. If you would like a gravy, separate most of the fat from the pan drippings. Place it into a pan with some flour to make a roux. Then add milk salt and pepper and stir well. Serve with any vegetable or mash potatoes. Enjoy.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.
parsley flakes. Pour sherry or chicken broth in the baking dish. Bake for 1 1/2 hours or up to 1 3/4 hours. I recommend basting it with the melted butter and broth every 30 minutes. Allow the roasted chicken to rest 20 minutes before carving. If you would like a gravy, separate most of the fat from the pan drippings. Place it into a pan with some flour to make a roux. Then add milk salt and pepper and stir well. Serve with any vegetable or mash potatoes. Enjoy.
