Festive Christmas Recipe from Ginger Goa

Ingredients

• One full corn fed chicken, that’s around 1.5 kg.
• Olive oil- 2 to 3 TBSP
• Fresh rosemary
• Fresh thyme
• Pinch of a mix of dried herbs
• Whole garlic pods – 6 to 7
• One lemon thinly sliced
• Freshly made chicken stock
• 8 to 10 baby potatoes (small ones)
• 2 stalks of celery
• 2 onions
• 1 carrots
• A brush of butter on top (optional)
• Sea salt
• Fresh black pepper
• Tips
• Stock your fridge with homemade chicken stock.
• Chicken stock can be made from chicken wings, carrot, onion, bay leaf, peppercorns and salt.
• Grind your fresh herbs to release their flavor.
• Don’t salt your chicken way in advance, it will rob all the moisture away from it.

Method

• Take the chicken with skin on, and remove the unmentionables.
• Take the garlic pods with the skin on, and smash them with a knife. Stuff the cavity of the chicken with the lemon and the garlic.
• You can truss the chicken; many prefer to sew the chicken up.
• Pour the olive oil in it, and add the rosemary and thyme leaves.
• Crush them into the oil.
• Lightly massage the chicken with the flavored olive oil.
• Sprinkle a bit of the mixed dried herbs too. And some minced garlic.
• Then add sea salt and freshly ground black pepper.
• Now pour some chicken stock into the roasting pan (Get recipe: Fresh Chicken Stock)
• Add roughly chopped celery, carrots and mini potatoes.
• Then put the chicken in, it should fit snugly in the pan.
• Turn the chicken over once or twice in the middle.
• Let the chicken rest for ten minutes before you carve it.

Chef Profile

Rajneesh Kr Piyush

TEAM TDB