A 30 minute program on TV that we have been watching just before the news. Dont know who Alice is but she does some good recipes.
The other night she cooked a roast chicken. I have cooked chicken as a roast but bever to sure about it so usually buy a roast chicken from the supermarket.
However Alice had some good tips and also how long to cook it. I thought I would have a go.
First dry the chicken by leaving it uncovered in the fridge for a day or so. Place breast side down in pan and oil, rub the oil all over the bird. 180 degrees for 40 minutes then 200 for another 20 minutes. DO NOT turn chicken.
I did a pan of root vegetables as well and added to the oven.
We bought a new cooktop and oven just after lockdown in 2020, since buying an airfryer, I havent used the oven. Needed the extra space so had to dig around for instructions. Oops, I forgot, oven has a timer similar to the airfryer.
Select fan forced 200 degrees, 70 minutes. I want my chicken cooked through.
So so easy, crispy skin, juices ran clear, vegies were moist.
Then I made a sauce/gravy, Alice called it a gravy. A spoonful of chicken schamtz, basically the bottom of the pan juices, add ginger garlic sweet chilli sauce blitz it and you have a pouring sauce. Yummo, never done that before either.
No photo but I will be cooking it again. Two chickens cost $8, roast chook from supermarket is now $13. Not that this was a money saving exercise, jyst wanted to see if I could roast a decent chicken and yes I can.
Aluce says not to turn chicken as the breast being the tenderist will dry out so needs to stay in the oil and the legs and thighs need more heat and will get that by being uppermost.
Good old Alice.